This is a really great appetizer or part of a light meal. The flavor return is really high on the small amount of time it takes to make these.
I used pork tenderloin for this version of the recipe, but any tender and somewhat fatty cut would work.
This recipe is based on one from a rather odd cookbook by Muoi Thai Loangkote called Vietnamese Cuisine. The recipes are really good, but it’s odd because the entire book is in English and Chinese, and the English translations, while technically and grammatically correct, where clearly not written or edited by a first-language English speaker. It’s not at all bad, just a bit stilted and sometimes amusing.
A note about soaking bamboo skewers before putting them on a grill or under a broiler: in all the times I’ve soaked the skewers, sometimes for hours before cooking, they ALWAYS burn. I think the idea that soaking them prevents burning is a fallacy, much like going outside in the cold weather with wet hair will cause you to get a cold. Yeah, right.
Please comment if you’ve better luck with burnt bamboo skewers.
What you’ll need for 8 skewers
- 2t minced garlic
- 2t minced lemongrass (kind of optional)
- 1T oyster sauce
- 1T soy sauce
- 1t oil
- 1t sugar
- 8 pork pieces cut into 5-inch strips about 1-inch wide
- Bamboo or metal skewers (corresponding number to the pork pieces)
What to do
Begin soaking the skewers (for what it’s worth)
Mix the marinade ingredients in a small bowl then transfer the mixture to a small freezer bag. Add the pork strips and work the marinade around so it completely covers the strips. Seal up the bag and refrigerate for at least an hour.
When you’re ready to cook, set one of your oven racks to its highest level and set the broiler on high. Of course—and even better—these could be cooked on a grill.
Thread the pork strips onto the skewers. Try to keep them fairly flat and not bunched up too much. Set aside.
Depending on your broiler set-up and equipment you have for oven broiling, get that ready to put the skewers on. In my case, I used a large sheet pan topped with grates sprayed with cooking spray.
Add the skewered pork to whatever you’re going to cook them on. Pour the remaining marinade, if any, over the meat. Cook the skewers under the broiler for about 2.5 minutes, less time if the slices are thinner, more if they’re thicker. Turn the skewers over and continue cooking for another couple of minutes until cooked through.
Remove from heat and serve hot on their own or over rice or noodles.
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