 |
Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Hey! Here's another recipe from my Asian antique cookbook...jk...about it being an antique...just bought it at an antique store...but one day it will be an antique...:) Cooking time does not include marinating time. Ingredients:
1 lb pork fillet, cut into 3/4 inch cubes |
fresh ginger, 2 inch piece grated |
2 garlic cloves, finely chopped |
2 tablespoons fish sauce |
1 tablespoon dry sherry |
1/4-1/2 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons oil |
fresh mint, to garnish |
2 tablespoons fish sauce |
2 tablespoons cold water |
2 tablespoons fresh cilantro, chopped |
1 teaspoon chili, red, chopped |
1 teaspoon brown sugar, soft |
Directions:
1. Soak 8 wooden skewers in water while you are preparing the recipe.
2. Place the pork in a bowl with the ginger, garlic, fish sauce, sherry, salt and pepper and marinate it for 20 minutes.
3. Drain the pork and reserve the marinade.
4. Dry the skewers with paper towels and thread the meat onto the them.
5. Brush a George Foreman grill with oil and heat until extremely hot.
6. Cook the skewers of pork, 3 at a time, for about 3 to 4 minutes: turn the skewers regularly until the pork becomes a dark golden brown and sprinkle over a little of the marinade.
7. Do not overcook the pork or it will become very dry.
8. Garnish with the mint and serve with Vietnamese Dipping Sauce and steamed rice or cooked rice noodles.
9. To prepare the sauce - In a bowl, mix together all the ingredients.
|
|