Members recipe 
Fire & Grill · Vietnamese
Lemongrass Pork Skewers with Cilantro and Scallion
Thin slices of pork shoulder are bunched onto skewers after marinating in lemongrass, fish sauce, shallot and palm sugar. The sugar blisters into a sticky, deeply browned glaze, and a handful of cilantro and scallions keeps each bite fresh.
Test kitchen note: Partly freeze the pork for 30 minutes before slicing. Firm meat is much easier to cut into thin, even ribbons.
Method 5 steps
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