Ingredients for Vietnamese Lemongrass Porkabobs Thit Lui
- Boneless Pork Loin
- 2 stalks lemongrass, finely minced (or 2 tablespoons lemongrass paste)
- Shallots
- Thai Red Chili Peppers
- 2 cloves garlic, minced
- 3 tablespoons fish sauce
- Pepper
- Vegetable Oil
- Bamboo Skewer
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How to Make Vietnamese Lemongrass Porkabobs Thit Lui
- In a large bowl, whisk together the lemongrass paste, fish sauce, soy sauce, brown sugar, garlic, black pepper, and sesame oil.
- Add the ground pork to the marinade and mix thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Remove the pork from the refrigerator 30 minutes before grilling to bring it to room temperature.
- Soak the bamboo skewers in water for at least 30 minutes to prevent burning.
- Thread the marinated pork onto the soaked skewers.
- Preheat your grill or grill pan to medium-high heat.
- Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and slightly charred. Baste with extra marinade during grilling for added flavor.
- Remove from grill and let rest for a few minutes before serving. Garnish with fresh cilantro and sliced chilies (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
26g
Carbs
2g
