Grilled Pork with Lemon Grass & Fish Sauce
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5 tablespoons 3 crabs brand fish sauce
5 tablespoons warm water
5 teaspoons sugar
1 small clove garlic, minced
1/2 teaspoon distilled white vinegar
2 teaspoons fresh lime juice
1 small carrot, finely shredded
1/2 teaspoon of hot pepper chili sauce

GRILLED PORK | to be prepped the day before eating
1 pound boneless pork
2 cloves garlic, minced
1/2 teaspoon white pepper
2 tablespoons sugar
1/2 tablespoon salt
2 tablespoons 3 crabs brand fish sauce
1 tablespoon oriental sesame oil
2 tablespoons chopped lemon grass
4 green onions, thinly sliced

  1. combine the fish sauce, warm water, ditilled white vinegar, sugar and lime juice into a small bowl. Stir until the sugar dissolves.
  2. add the remaining ingredients and stir well.
  3. serve this mixture in a bowl and spoon. to be poured over meat/rice to for seasoning at meal time.
  4. trim excess fat from port and cut the meat across into small strips.
  5. mix the marinade ingredients; lemon grass, onions, salt, fish sauce, sugar, sesame oil, garlic and white pepper). place pork in bowl, cover and referigerate overnight.
  6. next day ... thread the pork onto skewers and grill over medium colas until just beyond pinkinsh.
  7. serve over rice with the above fish sauce.

yields 4 small servings or 2 generous
source: pete from work

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