Grilled Pork Skewers With Dipping Sauce

• 1 lb pork shoulder, cut into long thin strips
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp white vinegar
• 2 sprigs fresh Thai basil, bruised
• 1 tbsp vegetable oil
• None None Lime wedges and thinly sliced fresh red chili peppers, to serve
• None None FOR THE DIPPING SAUCE
• 1 tbsp jasmine rice
• 1 None shallot, finely chopped
• 2 tbsp finely chopped fresh cilantro leaves
• 1 tsp finely grated fresh ginger
• 1/3 cup fish sauce
• 1/4 cup lime juice
• 1/2 tbsp brown sugar
• 1 tsp red pepper flakes

1. Combine pork, sugar, fish sauce, vinegar and basil in a bowl. Cover; refrigerate for 2 hours or overnight.
2. For the dipping sauce, place rice in a small skillet on medium heat. Dry-fry, stirring frequently, for 7 mins, or until toasted. Lightly crush rice with a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients; stir to combine.
3. Heat a grill pan on high heat or preheat the grill to medium-high. Thread pork on to 12 skewers and brush with oil. Grill skewers for 4 mins each side, or until just cooked through. Serve with dipping sauce, lime wedges and sliced chili peppers.

pork shoulder, brown sugar, fish sauce, white vinegar, basil, vegetable oil, wedges, dipping sauce, jasmine rice, shallot, cilantro, ginger, fish sauce, lime juice, brown sugar, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/32239 (may not work)