This recipe is the closest we've come to approximating the sweetly spicy flavor of Hanoi-style grilled pork. Serve with a mound of rice and stir-fried vegetables or with ingredients for summer rolls (such as tender lettuce leaves; julienned vegetables and green apples; leaves of mint, basil and cilantro; crushed peanuts; and a lime- and fish sauce-based dipping sauce).
To facilitate slicing the tender pork, first place it in the freezer for about 10 minutes. To minimize mess and cleanup, mix and marinate in a resealable plastic bag. To prevent excessive charring, turn the pork skewers frequently.
From "Asian Grilling" by Su-Mei Yu (HarperCollins, 2002).
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
Directions
Step 1
Have skewers ready. If using wooden skewers, soak them in water for 20 to 30 minutes before using.
Step 2
Cut the pork into strips about 6 inches long and 1 1/2 inches wide or into bite-size chunks. In a shallow bowl or resealable plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauce and sesame oil, and stir or shake to combine. Add the pork and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours.
Step 3
Preheat the grill or broiler.
Step 4
Lightly oil the skewers. Thread the pork onto the skewers, reserving the marinade. If the pork was cut into strips, weave them onto the skewer so they are punctured by the skewers at least 3 times; if using chunks, space them about 1 inch apart. Transfer the skewers to a plate; set aside.
Step 5
In a small saucepan, bring the marinade to a boil. Remove from the heat; set aside.
Step 6
Generously coat the grill or broiler rack with vegetable oil. Grill the pork skewers, turning occasionally, until cooked through and slightly charred, 4 to 7 minutes, depending on the flame and the size of the pork. Baste the pork with the marinade during the last couple of minutes of grilling. Serve warm.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
320
Fat
6 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
270 mg
Cholesterol
134 mg
Protein
54 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From "Asian Grilling" by Su-Mei Yu (HarperCollins, 2002).
Tested by Renee Schettler.
Published August 20, 2002
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno6TCtbTEmqqtZZGotqK6jKCpoqScmrFuvM6romg%3D