Vietnamese Lemongrass Porkabobs - Thit Lui

• 1 lb boneless pork loin
• For the Marinade
• 4 stalks lemongrass, minced
• 6 shallots, minced
• 2 Thai red chili peppers, minced (optional)
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• bamboo skewer

1. Slice pork into long thin slices, less than 1/4" thick.
2. Place pork into marinade ingredients and allow to rest at least 2 hours, up to overnight.
3. Thread the pork onto bamboo skewers that have soaked in warm water for at least 20-30 minutes.
4. Grill over medium-hot coals or heat for about 5 minutes, or until done.
5. Alternatively, meat can be cooked in the broiler.
6. Serve with Nuac mam (recipe#25375).

pork loin, marinade, stalks lemongrass, shallots, red chili peppers, garlic, fish sauce, pepper, vegetable oil, bamboo skewer

Taken from www.food.com/recipe/vietnamese-lemongrass-porkabobs-thit-lui-30485 (may not work)