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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 red bell pepper, cut into 1 by 1/4-inch strips |
3 cups cauliflower florets |
3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips |
2 red thai chiles, cut crosswise into 1/4-inch rounds |
3 cups white wine vinegar |
1 1/2 cups sugar |
1 1/2 teaspoons salt |
1 bunch fresh mint |
3 tablespoons vegetable oil |
2 shallots, minced |
1 clove garlic, minced |
2 tablespoons minced lemongrass |
2 tablespoons white sesame seeds, lightly toasted and coarsely ground |
2 tablespoons oyster sauce |
1 tablespoon fish sauce |
1 teaspoon sugar |
1 1/2 lbs pork shoulder |
salt to taste |
Directions:
1. Make the pickle: Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
2. Make the marinade: In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
3. Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.
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