Grilled Vietnamese Pork Chopsticks with Lemongrass Glaze
Ingredients
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Pork, leg or pork belly, fatty, cut into wafers about 1-1/2' and 1/8' thick -- 1.5 lb
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Maggi Seasoning, 2 tbsp. -- 1 fl.oz
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Vegetable oil, 1 tbsp. -- 0.5 fl.oz
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Light brown sugar, or Palm sugar, 1 tbsp. -- 0.5 oz
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Shallot, minced, 1 tbsp. -- 0.5 oz
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Garlic, minced, 1 tbsp. -- 0.5 oz
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Fish sauce, 1 tsp. -- 5 g
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Black pepper, ground, 1 tsp. -- 0.5 oz
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Thai Sweet Chili Sauce, 1/2 cup -- 4 fl.oz
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Maggi Seasoning -- 1 tsp
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Natural Lemongrass, trimmed, minced, 3 stalks, 2 tbsp. -- 1 oz
Preparation
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1Combine the Maggi Seasoning, oil, sugar, shallots, garlic, fish sauce and pepper. Massage into pork. Marinate at least 1 hour.
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2Slip pork in between split chopsticks. Tie end with banana leaf securing tight in between end and tie knot to secure.
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3Whisk Thai sweet chili sauce, Maggi Seasoning, and lemongrass until smooth. Set aside.
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4Grill chopsticks or pork until brown and cooked through. Remove banana leaves and strings.
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5Drizzle or brush with lemongrass glaze and arrange on service ware.
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6You will need: 10 Bamboo chop sticks, 10 Banana leaves and Kitchen twine.
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7Garnish with chopped roasted peanuts and cilantro.
Components
