50g of sake, 50g of mirin, 200g of light soy sauce, 30g of caster sugar, 2 star anise, 4 bay leaves, 1l water, 6 eggs, fridge cold, 6 bamboo shoots, whole (available in asian supermarkets), 400ml of vegetable oil, or another neutral oil, 1 garlic bulb, cloves peeled and finely chopped.
Vietnamese Grilled Pork Skewers
This pork belly ramen is super tender and delicious!
Recipe Summary Vietnamese Grilled Pork Skewers
For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.Ingredients | Pork Belly Ramen Bowl
1 pound pork belly, cubed
1 fresh red chile pepper, minced
3 stalks lemongrass, minced
3 tablespoons fish sauce
3 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG)
1 teaspoon white sugar
1 teaspoon Chinese five-spice powder
bamboo skewers
¼ cup fish sauce
¼ cup white sugar
1 fresh red chile pepper, minced, or more to taste
1 lime, juiced
5 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG), or to taste
1 cup water
Directions
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.
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.
Thread the marinated pork belly onto bamboo skewers.
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.
You can use pork butt in place of pork belly if desired. Grilling over charcoal is best.
Info | Pork Belly Ramen Bowl
prep:
30 mins
cook:
8 mins
additional:
1 hr
total:
1 hr 38 mins
Servings:
6
Yield:
6 servings
