Vietnamese Grilled Pork Skewers

Vietnamese Grilled Pork Skewers
  • 1 pound pork belly, cubed
  • 1 fresh red chile pepper, minced
  • 3 stalks lemongrass, minced
  • 3 tablespoons fish sauce
  • 3 cloves garlic, minced, or more to taste
  • 1 teaspoon monosodium glutamate (MSG)
  • 1 teaspoon white sugar
  • 1 teaspoon Chinese five-spice powder
  • bamboo skewers
  • Dipping Sauce:
  • 1/4 cup fish sauce
  • 1/4 cup white sugar
  • 1 fresh red chile pepper, minced, or more to taste
  • 1 lime, juiced
  • 5 cloves garlic, minced, or more to taste
  • 1 teaspoon monosodium glutamate (MSG), or to taste
  • 1 cup water


  1. Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  2. Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  3. Thread the marinated pork belly onto bamboo skewers.
  4. Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

05/06/2018
Vietnamese Grilled Pork Skewers, recipe PT15M PT1H 5 455 calories

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