Main meat - Vietnamese grilled pork tenderloin skewers recipes

Nutrition:

• Calories: 286 calories
• Sugar: 3.2 g
• Sodium: 639.7 mg
• Fat: 16.4 g
• Saturated Fat: 1.9 g
• Trans Fat: 0.1 g
• Carbohydrate: 5.7 g
• Fiber: 0.3 g
• Protein: 27.6 g
• Cholesterol: 82.1 mg

How to cook:

1. For the marinade, place all ingredients up to pork tenderloin into mixing bowl and whisk to combine. Set aside a small portion of the marinade. Place the marinade in a large sealed bag and add the pork. Marinate at least one hour or more in the refrigerator.
2. Remove the pork from the refrigerator and thread the pork onto wooden skewers that have been soaked in water for at least 30 minutes (this prevents the skewers from burning on the grill).
3. Grill the pork skewers on medium high heat for 15 minutes, turning frequently. Meanwhile, place the reserved marinade in a small sauce pot and heat. Drizzle over skewers when ready to serve. Sprinkle with remaining cilantro.
4. Serve with a side of Spicy Kale & Fennel Salad.

Notes: Grilled Lemongrass Pork Tenderloin Skewers: Suon, Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per …

Nutrition:

• Calories: 201 calories
• Carbohydrate: 15.3 g
• Cholesterol: 27.3 mg
• Fat: 10.6 g
• Fiber: 0.3 g
• Protein: 10.8 g
• Saturated Fat: 3.4 g
• Sodium: 2019.6 mg
• Sugar: 9.9 g

How to cook:

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.

Notes: Vietnamese Restaurant-Style Grilled, Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes …

How to cook:

1. Slice the pork tenderloin into thin strips and add them to a bowl.
2. Add the soy sauce, maple, rice vinegar, orange juice and zest, garlic and ginger to the sliced pork and stir well to fully combine.
3. Marinate the pork for at least three hours or overnight if possible.
4. Soak 8 wooden skewers {6-8 inches long) in water for at least an hour.
5. ake the slices of marinated tenderloin and thread each piece onto the skewers, taking care not to overfill the skewer.
6. Repeat this process until all of the pork has been used.
7. Make the dipping sauce by combining all of the ingredients in a bowl and whisking them together. Set aside.
8. Place the skewers on the hot grill and sear for 2-3 minutes before turning each skewer over and moving to the indirect heat spot on your grill for 2 more minutes.
9. Once the skewers are fully cooked brush them lightly with some of the dipping sauce.
10. Place the tenderloin skewers on a large plate and serve with some rice on the side and the dipping sauce.

Notes: Bún Thịt Nướng Recipe (Vietnamese Grilled, Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. …

Nutrition:

• Calories: 343 calories
• Carbohydrate: 36.1 g
• Cholesterol: 74 mg
• Fat: 9.9 g
• Fiber: 3.3 g
• Protein: 29.7 g
• Saturated Fat: 1.8 g
• Sodium: 620 mg

How to cook:

1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
3. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
4. Preheat grill to high heat.
5. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.
6. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.

Notes: Vietnamese BBQ Grilled Pork skewers, Thinly cut your pork belly or pork shoulder into medium thin slices (2-3 mm slices) and place into a bowl. Pour in marinade and let marinate for 2-4 …