Preview

vietnamese pork skewer, mango and ginger garnish, fried onions

Brunch, Gluten free, Pork

A little trip to Vietnam with sweet and salty brochettes.

Note

It is perfectly possible to replace pork with beef.

Ingredients

Recipe for 4 personnes

Skewers

600 Gr

Filet mignon of pork

25 Ml

Fish sauce nuoc-mâm

25 Ml

Maple syrup

10 Ml

Water

2 Clove(s)

Garlic

100 Gr

Onion

0.50 Stick(s)

Lemongrass

4 Unit(s)

Skewer sticks

Toppings

20 Ml

Sugar

20 Ml

Fish sauce nuoc-mâm

40 Ml

Water

1 Unit(s)

Lime

2 Tbsp

Ginger paste

2 Unit(s)

Yellow mango

6 Sprig(s)

Coriander

1 Unit(s)

Bird's eye chili

50 Gr

Fried oignons

Preparation time: 60 min

Preparation

Peel the onion and the garlic, chop the onion, the lemongrass and the bird pepper.

Cut the mango in julienne, recover the juice of the lime, éffeuillez the coriander.

Cut the pork tenderloin into cubes (2 cm square).
Skewers

Skewer the pork cubes and place them on a plate or dish.

In a bowl, pour the fish sauce, maple syrup, water, garlic, onion and lemongrass, mix well.

Pour the marinade over the pork brochettes, cover with plastic wrap and keep in the refrigerator for 45 minutes to 1 hour (take the time to turn them over 2 to 3 times).

When ready to serve, remove the brochettes from the marinade and cook them in a frying pan (or grill) over direct heat for 2-3 minutes on each side.

Remove the brochettes, deglaze the pan with the marinade, this will allow to recover the cooking juices.
Toppings

In a small saucepan, combine the water, fish sauce and sugar.

Heat slightly to melt the sugar into the liquid (do not boil).

Remove the pan from the heat and add the lime juice.

Once cooled, add the ginger paste and bird's eye chili and mix well.

Just before serving, gently mix the mango julienne into the sauce.
On the plate

In the bottom of a bowl or soup plate, place the seasoned mango julienne.

Gently add 1 pork skewer, drizzle with sauce, sprinkle with fried onions and coriander leaves.