GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA
Steps:
- Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
- Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
- Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
- Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
BARBECUED PORK SKEWERS
When you're in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we're not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
- Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
- Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
- Preheat an charcoal grill for medium-high heat and lightly oil the grate.
- Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
- Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 16.9 g, Cholesterol 89.1 mg, Fat 21.5 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1379.5 mg, Sugar 12 g
PORK SKEWERS
Make our simple barbecued pork skewers and mix and match with your favourite marinades. We have tips for three flavourful glazes
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 2
Steps:
- Slice the pork neck into 4cm strips, then toss with your chosen glaze. Leave to marinate for 2 hrs, then thread onto three large skewers. Light the barbecue. Once the flames have died down, cook the skewers for 5 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze, then cook for a further 2-3 mins on each side, or until cooked through.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Protein 29 grams protein, Sodium 0.2 milligram of sodium
JERK-ISH PORK SKEWERS
Fire up the barbecue to make these pork skewers, packed with herbs and spices. Pair with a rice salad and they'll go down a treat with the whole family
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.
- Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
- Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
- Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).
Nutrition Facts : Calories 279 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.2 milligram of sodium
PORK SKEWERS WITH LEMON AND SAFFRON - 4 WW POINTS
These skewers are a tapa dish, or little dishes that are served throughout Spain. They make a great light lunch or great addition to dinner. You can substitute cubes of chicken or lamb for the pork, if you prefer. I did not include the marinating time. Enjoy!
Provided by Nif_H
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade, combine all ingredients except the pork and the salt in a ziploc plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 8 hours or up to 24 hours.
- Spray the broiler rack with olive oil nonstick spray and preheat the broiler.
- Thread 5 pieces of pork onto each of 5 metal skewers (if using wooden skewers, soak them in warm water for about 30 minutes); sprinkle with salt. Place the skewers on the broiler rack. Broil 5 inches from the heat until browned and cooked through, about 4 minutes on each side. You can also barbeque these if you prefer.
Nutrition Facts : Calories 183.9, Fat 8.5, SaturatedFat 2.5, Cholesterol 74.8, Sodium 348.2, Carbohydrate 2.3, Fiber 0.5, Sugar 0.6, Protein 23.6
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- Thread the pork and vegetables onto 8 long metal skewers (if using bamboo skewers, soak them in cold water for 30 minutes beforehand to prevent them burning), reserving any marinade.
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