Name: Lemongrass meat skewers
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 4 small round shallots finely diced; 6 garlic cloves finely chopped; 50g lemongrass finely chopped; 40g brown sugar or maple syrup; 2 tbsp premium fish sauce; ½ tbsp ground black pepper; 3 tbsp olive oil; 650g pork belly thinly sliced, or chicken thighs, cut into bite-sized chunks; vermicelli noodles, salad and pickles to serve; spring rolls to serve (optional); 1 tbsp honey; 1 tbsp premium fish sauce

Two lemongrass meat skewers on a plate with rice noodles and leaves, with chopsticks and some dipping sauces on the side

4 small round shallots
finely diced
6 garlic cloves
finely chopped
50g lemongrass
finely chopped
40g brown sugar
or maple syrup
2 tbsp premium fish sauce
½ tbsp ground black pepper
3 tbsp olive oil
650g pork belly
thinly sliced, or chicken thighs, cut into bite-sized chunks
vermicelli noodles, salad and pickles
to serve
spring rolls
to serve (optional)

BASTING

1 tbsp honey
1 tbsp premium fish sauce

Method

step 1
Put the shallots, garlic, lemongrass, sugar, fish sauce, pepper and oil into a bowl, and whisk together until the sugar has dissolved.
step 2
Add the pork or chicken and stir to coat, then cover to marinate for at least 1 hr or overnight in the fridge.
step 3
Heat the oven to 220C/200C fan/gas 7. Thread the marinated pork or chicken pieces onto soaked wooden or metal skewers and put on a wire rack set over a roasting tin. Cook in the oven for 12 mins.
step 4
Meanwhile, mix together the honey and fish sauce in a small bowl.
step 5
Remove the pork or chicken from the oven and set the grill to high. Brush the basting mixture over the skewers, then grill for 5 mins, turning occasionally.
step 6
Serve with the vermicelli noodles, salad and pickles. It is also fantastic with added spring rolls for a real treat.