Vietnamese Grilled Pork Skewers Recipe

Pork shoulder: Thinly sliced to ensure quick and even cooking on the grill.

Garlic: Minced to release its full flavor into the marinade.

Fish sauce: Adds a deep umami flavor and saltiness to the dish.

Soy sauce: Provides a rich, savory taste and enhances the color of the pork.

Sugar: Balances the saltiness and adds a slight caramelization when grilled.

Lemongrass: Minced to impart a fresh, citrusy aroma and flavor.

Black pepper: Adds a mild heat and depth to the marinade.

Vegetable oil: Helps to keep the pork moist and prevents it from sticking to the grill.

When marinating the pork, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful and tender grilled pork. Additionally, if you have time, marinate the pork overnight in the refrigerator for an even more intense flavor.

• thinly sliced pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and fat content, making them a good alternative for grilling.

• thinly sliced pork shoulder - Substitute with beef sirloin: Beef sirloin can provide a similar tenderness and flavor profile when marinated and grilled.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic. Use ¼ teaspoon of garlic powder for each clove of garlic.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the distinct fishy note. Add a bit of lime juice to mimic the tanginess.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce has a complex flavor profile that can mimic the depth of fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste and consistency.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty alternative to soy sauce.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile. Use in a 1:1 ratio.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor that complements grilled meats well.

• minced lemongrass - Substitute with lemon zest: Lemon zest can provide a similar citrusy note, though it lacks the unique flavor of lemongrass. Use 1 teaspoon of lemon zest for each tablespoon of lemongrass.

• minced lemongrass - Substitute with lime zest: Lime zest can offer a similar citrusy brightness. Use 1 teaspoon of lime zest for each tablespoon of lemongrass.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in Asian cuisine.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for grilling.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, suitable for grilling and marinating.

• Allow the grilled pork skewers to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled pork skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and moisture.
• Store the wrapped or containerized skewers in the refrigerator if you plan to consume them within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to keep the meat fresh.
• For longer storage, consider freezing the skewers. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pork skewers to a freezer-safe bag or container. Label with the date to keep track of their storage time. They can be stored in the freezer for up to 2-3 months.
• When ready to reheat, thaw the skewers in the refrigerator overnight. This ensures even thawing and helps maintain the texture of the meat.
• Reheat the pork skewers on a grill or in an oven preheated to 350°F (175°C) until they are heated through. This usually takes about 10-15 minutes, depending on the thickness of the meat.
• For a quick reheat, you can also use a microwave. Place the skewers on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals until warmed through. Be cautious not to overheat, as this can dry out the meat.
• Serve the reheated Vietnamese grilled pork skewers with fresh vegetables and your favorite dipping sauce to enhance their flavor and enjoy a delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled pork skewers on a baking sheet lined with aluminum foil.
  3. Cover the skewers with another piece of foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the pork is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the pork skewers in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the pork is heated evenly.

• Microwave Method:

  1. Place the grilled pork skewers on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the pork skewers back on the grill.
  3. Grill for about 2-3 minutes on each side, or until the pork is heated through and slightly charred again.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork skewers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl to combine and marinate the pork with the other ingredients.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring spoons: Used to measure out the fish sauce, soy sauce, sugar, and vegetable oil accurately.

• Knife: Essential for slicing the pork shoulder thinly and mincing the lemongrass.

• Cutting board: A surface to safely slice the pork and mince the garlic and lemongrass.

• Skewers: Used to thread the marinated pork for grilling.

• Grill: The cooking equipment to grill the pork skewers to perfection.

• Tongs: Useful for turning the skewers on the grill to ensure even cooking.

• Basting brush: Optional, but can be used to apply extra marinade to the pork while grilling.

• Serving platter: To present the grilled pork skewers attractively when serving.

Prepare the marinade in advance: Mix the garlic, fish sauce, soy sauce, sugar, lemongrass, black pepper, and vegetable oil the night before to save time.

Use pre-sliced pork: Purchase thinly sliced pork shoulder to avoid the hassle of slicing it yourself.

Marinate in a ziplock bag: Place the pork slices and marinade in a ziplock bag for easy mixing and cleanup.

Preheat the grill early: Start preheating the grill while the pork is marinating to save time.

Use metal skewers: Opt for metal skewers to avoid soaking wooden ones and to ensure even cooking.