Banh Mi Kebabs
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Banh Mi Kebabs
Category
Meat and Poultry
Ingredients
- 6 tablespoons hot water
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 1 tablespoon lime juice
- 1/4 cup cucumber, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 garlic clove, minced
- 1 Thai bird's eye chili, thinly sliced (optional)
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons fish sauce
- 2 tablespoons Fustini's Iron Fish Honey vinegar
- 1 tablespoon Fustini's Peperoncino Garlic Crush olive oil, plus more for cooking
- 1 lb. thick pork chops cut into 1” pieces
- 2 large carrots peeled and cut into 1” chunks
- 2 tablespoons water
- 1 large daikon peeled and cut into 1” chunks
- Kosher salt & freshly ground black pepper
Ingredients
Kebabs
Directions
- In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
- Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, vinegar, and olive oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours. Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching.
- In a medium bowl, add carrots and 2 tablespoons of water. Cover the bowl with plastic wrap and use a fork to pierce the plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
- Remove the pork from the marinade and transfer the marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
- Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of olive oil and season with salt and pepper. Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking. After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145º,F on an instant-read thermometer. Remove from heat and serve with Cucumber sauce.
Recipe Note
Use different spicy olive oils to adjust to your heat level. Adapted from delish.com