Lemongrass sesame pork with fast-pickled cucumber
( SERVES 4 )
This recipe is by Nathan Houpapa, the executive chef of Cafe Hanoi, an award-winning Vietnamese restaurant in Auckland's CBD.
See more of his BBQ recipes here
- Grilled fish with chilli & galangal marinade
- Grilled eggplant skewers with fresh herbs & nuoc cham sauce
For this recipe, serve the pork skewers with the cucumber and some lettuce leaves to wrap the meat in. Goes great with Sriracha hot sauce.
|1 kg||Pork loin, (or pork belly)|
|½ cup||White sugar|
|3 Tbsp||Fish sauce|
|3 Tbsp||Lemongrass, finely chopped|
|2 Tbsp||White sesame seeds|
|2 tsp||Ground pepper|
- Soak a packet of bamboo skewers in water for at least an hour (so they don’t burn on the BBQ).
- Make the marinade: Heat the sugar in a small saucepan over high heat. Swirl the pan as it heats up and starts to melt to dissolve all the sugar. Once the sugar is a dark amber caramel, carefully add the water to stop the cooking process. Add the fish sauce, lemongrass, cracked pepper and sesame seeds and leave to cool.
- Slice the pork across the grain into thin slices. Marinate for at least 30 mins (2 hours is preferable), then thread the pork onto bamboo skewers and grill over a hot BBQ until done. These will cook quickly, so shouldn’t need more than a couple of minutes per side.
- Make the pickling liquor: Dissolve the sugar and salt in the warm water then add rice vinegar and chilli.
- Use a peeler to peel the cucumber into ribbons. Soak in the pickling liquor for five minutes.