Chargrilled Hmong black pig skewers with sesame salt (thit lon nuong muoi vung)

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- by Luke Nguyen

Cuisine:

Vietnamese

While Luke Nguyen was lucky enough to use Vietnamese Hmong black pigs for these moreish chargrilled pork skewers, the key is to use pork neck and you'll still achieve the same melt in the mouth result. Serve the sesame salt on the side for dipping.

Ingredients

2 tbsp sesame seeds
300g pork neck, finely sliced
2 spring onions, bashed
4 tbsp minced lemongrass
3 tbsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1 tbsp honey
½ tsp pepper
3 tbsp vegetable oil
12 bamboo skewers, soaked in water for 30 minutes

Preparation

Marinating time: overnight

Level of difficulty: easy

Mix sesame with salt.

Place pork neck, spring onion, lemongrass, fish sauce, oyster sauce, sugar, honey, pepper and oil in a mixing bowl and marinate overnight.

Thread the pork onto bamboo skewers and chargrill each side for 3 minutes.

Dip into the sesame salt.