Ingredients
6
6 servings
- •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
- •¼ cup fish sauce
- •¼ 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
Instructions
- 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.
- 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.
- Thread the marinated pork belly onto bamboo skewers.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 201
- Carbohydrate: 15g
- Fat: 11g
- Fiber: 0g
- Protein: 11g
- Sugar: 10g
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