STICKY PORK SKEWERS WITH VIETNAMESE DIPPING SAUCE

What’s not to love about eating meat off a stick? These are absolutely delicious and i would advise to make extra as there is never enough!!

Serves 4

Marinade

4 Tbsp fish sauce

2 Tbsp sugar

1 tsp ground black pepper

1 Tbsp honey or maple syrup

4 spring onions, pounded to a fragrant paste.

4 garlic cloves, crushed

1 lemon grass, finely chopped or bashed

500g belly or shoulder of pork, cut into 2cm squares (approx)

2 Tbsp oil

For the dipping sauce

3 Tbsp fish sauce

3 Tbsp rice or white vinegar

2 Tbsp water

2-3 Tbsp sugar

2 garlic cloves, crushed

1 chilli finely sliced

2 Tbsp lime juice

1 Tbsp freshly chopped coriander and fresh mint leaves

Method

Combine all the ingredients for the marinade and mix together.  Add the meat and allow to marinate in the fridge for at least 2 hours or better still overnight.

If using bamboo skewers soak them in cold water for 30 minutes or so.

Thread the meat onto the skewers, discarding any excess marinade.

To make the dipping sauce: put 125ml water in a small saucepan with the fish sauce, vinegar and sugar stir to well to combine. Bring to the boil, then remove from the heat.

Add the garlic, chilli, lime juice and fresh coriander and mint. Stir to combine and taste for balance of flavours, adjust if necessary.

Heat the barbecue or grill up to hot and cook the skewers for 10 minutes on each side or until cooked through and sticky brown.

Serve with the dipping sauce and plenty of napkins!