Tangy Vietnamese Lemongrass Pork Skewers with Pickled Daikon
Enjoy the vibrant flavors of these savory and tangy pork skewers, beautifully complemented by crunchy pickled daikon.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Combine marinade ingredients
In a large bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper.
Tip: Using fresh lemongrass stalks enhances the authentic flavor of this dish.
- 2
Coat the pork
Add the pork cubes and mix well to ensure even coating.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour to let the flavors meld.
Tip: Marinate pork overnight for maximum flavor infusion.
Preparing the Pickled Daikon
- 1
Make the brine
In a saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until the sugar dissolves.
- 2
Cool the brine
Remove from heat and let cool slightly.
- 3
Pickle the daikon
Pour over the julienned daikon in a bowl. Let sit for at least 30 minutes.
Tip: Ensure daikon is fully submerged in pickling liquid for even flavor.
How to Make Tangy Vietnamese Lemongrass Pork Skewers with Pickled Daikon
Total time: 2 h · Yields 4 servings
- 1
Assembling Skewers
Thread marinated pork onto soaked wooden skewers.
- 2
Grilling Skewers
Preheat the grill to medium-high heat and grill for 10-12 minutes, turning occasionally.
- 3
Preparing Sauce
Combine hoisin sauce, peanut butter, lime juice, and water in a bowl until smooth.
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