While Luke Nguyen was lucky enough to use Vietnamese Hmong black pigs for these moreish chargrilled pork skewers, just find the best quality pork neck you can and you'll still achieve the same melt in the mouth result. This recipe is so simple yet packed with flavour that it's sure to join your barbecue repertoire.






Skill level

Average: 3.3 (82 votes)


  • 2 tbsp sesame seeds
  • 300 g 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time overnight

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.