Vietnamese Pork Skewers

Skewers

1. Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard
2. Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes – process until it turns into a smooth, sticky paste, scrape the sides down as needed
3. Stack the tortillas, and cut them into about a 6 inch square
4. Wet your hands lightly, and put approximately 1/8^th of the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla andrepeat until all done, ending with pork on the top tortilla
5. Cut the stack into 4 equal rectangles, then turn them on their side, and push together
6. You now want to push 4 long skewers through the stack, spaced out evenly (watch thevideo for this) then cut through the stacks to make 4 long individual pork skewers*
7. Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers
8. You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes
9. Warm the honey, and baste skewers during the last 3-ish minutes of cooking
10. Remove from grill, and serve with the sauce

*Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing

Nuoc Cham Dipping Sauce

1. Stir the sugar into the warm water until dissolved
2. Then add the fish sauce, lime juice, garlic and chili - mix well