Vietnamese Grilled Pork Skewers

• 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
• Dipping Sauce:
• 1/4 cup fish sauce
• 1/4 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

1. 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.
2. 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.
3. Thread the marinated pork belly onto bamboo skewers.
4. 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.

pork belly, fresh red chile pepper, stalks lemongrass, fish sauce, garlic, glutamate, white sugar, bamboo skewers, dipping sauce, fish sauce, white sugar, fresh red chile pepper, lime, garlic, glutamate, water

Taken from www.allrecipes.com/recipe/261122/vietnamese-grilled-pork-skewers/ (may not work)