Barbecued Skewered Pork Recipe

Ingredients : Serves 6

500g Pork fillet

2 cloves Garlic

1/2 teaspoon Salt

1/2 teaspoon Sugar

3 teaspoons Rice wine or dry sherry

1 tablespoon Roasted ground rice

3 teaspoons Fish sauce

2 tablespoons Melted pork fat or lard

For serving

500g Fresh rice noodles

1 Medium lettuce

Sprigs of fresh coriander or mint

Nuoc Leo sauce

Method :

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Cut the pork fillet into very thin slices.
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Then cut in small squares.
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Crush garlic finely with salt and sugar, then mix with wine or sherry.
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Pour over the pork, mix well and leave for 30 minutes.
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With mortar and pestle pound a small portion of the meat at a time until it has a paste-like consistency.
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As each lot is done, remove it to a bowl or plate.
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Add melted pork fat, ground rice and fish sauce.
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Knead mixture well, then form small sausage shapes and mould them onto bamboo skewers, squeezing them on very firmly.
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Barbecue over glowing coals or under a griller, at a good distance from the source of heat so they are well done before the outside is browned.
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Turn the skewers to ensure the meat cooks on all sides.

To serve : Slice fresh rice noodles and steam them. Serve skewers of pork with well-washed and dried lettuce separated into leaves, the noodles, and a small bunch of fresh coriander or mint. Each person assembles his own snack. A leaf of lettuce is topped with a few rice noodles, some of the barbecued pork, a sprig of fresh coriander or mint, a spoonful of sauce, then rolled up to form a neat roll. This takes some practice. If preferred, the sauce may be served as a dipping sauce.

Note : The pork for this recipe is pounded and not minced, as the results will not be the same.