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Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung
Recipe courtesy Luke Nguyen
- Total Time:
- 12 hr 21 min
- Prep:
- 15 min |
- Inactive Prep:
- 12 hr |
- Cook:
- 6 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 2 tablespoons sesame seeds
- Salt
- 2 spring onions, bashed
- 4 tablespoons minced lemongrass
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon oyster sauce
- 10 1/2 ounces/300 g pork neck, finely sliced
- Special equipment: 12 bamboo skewers, soaked in water for 30 minutes
Directions
Mix the sesame seeds with salt.
Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.
Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.
Dip into sesame salt.
© Recipe courtesy Luke Nguyen