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Ingredients Jump to Instructions ↓

  1. 1 red bell pepper, cut into 1 by 1/4-inch strips

  2. 3 cups cauliflower florets

  3. 3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips

  4. 2 red Thai chiles, cut crosswise into 1/4-inch rounds

  5. 3 cups white wine vinegar

  6. 1 1/2 cups sugar

  7. 1 1/2 teaspoons salt

  8. 1 bunch fresh mint

  9. 3 tablespoons vegetable oil

  10. 2 shallots, minced

  11. 1 clove garlic, minced

  12. 2 tablespoons minced lemongrass

  13. 2 tablespoons white sesame seeds, lightly toasted and coarsely ground

  14. 2 tablespoons oyster sauce

  15. 1 tablespoon fish sauce

  16. 1 teaspoon sugar

  17. 1 1/2 lbs pork shoulder

  18. Salt to taste

Instructions Jump to Ingredients ↑

  1. Make the pickle:

  2. Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed. Make the marinade:

  3. In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce, Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.

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