Vietnamese Grilled Pork Skewers

Yield: 3 servings

Ingredients

• Vietnamese Pork
• 3 tbsp Vietnamese caramel sauce
• 6 tbsp white sugar
• 1 1/3 cup warm water
• 1 lb pork
• 6 shallots
• 7 cloves garlic
• 4 stalks lemongrass
• 1 tsp sesame oil
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp oil
• Black pepper
• Sesame seeds
• Bamboo skewers, soaked in water
• Coconut Rice
• 1 can (14 oz) coconut milk
• 1 2/3 cups chicken stock
• 1 cup rice
• 4 oz. flaked coconut

Directions

1. To make the Vietnamese caramel sauce, melt the sugar in a non-stick saucepan.  When it has taken on an amber color and starts bubbling, add the warm water and stir together.  Pour the caramel sauce into a heatproof glass dish and let cool.
2. Cube the pork into bite-sized pieces.  Set aside.
3. In a bowl, combine all remaining ingredients.  Reserve half the sauce, and add the pork to the remaining half.  Marinate for 4-8 hours in the refrigerator.
4. Discard the marinade.  Skewer the pork on the bamboo skewers.
5. Grill over medium heat (350 - 400°F) for 30-40 minutes.  Every 10 minutes, turn the skewers and brush with the reserved marinade.
6. For the rice, combine the coconut milk and stock in a saucepan.  Bring to a boil and stir in the rice.  Reduce the heat and simmer until the rice is tender, about 25 minutes.  Let stand for 5-10 minutes before serving.
7. Meanwhile, place the flaked coconut in another saucepan.  Roast over medium heat until toasted.
8. Serve the pork hot off the grill.  Add a side of coconut rice topped with toasted coconut.

Adapted from Rice & Flour.