Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 700 grams of pork shoulder into 1-inch cubes and thread them onto 8 wooden skewers.

2. 2

   In a mortar and pestle, crush 6 cloves of black garlic, 2 stalks of chopped lemongrass, a 1-inch piece of galangal, and 3 kaffir lime leaves until a rough paste forms.

3. 3

   Combine the black garlic paste with 3 tablespoons of fish sauce, 2 tablespoons of palm sugar, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice in a bowl, then thoroughly marinate the pork skewers in this mixture for at least 30 minutes.

4. 4

   Prepare your smoker by preheating it to 275 degrees Fahrenheit (135 degrees Celsius) with 1 cup of preferred wood chips until smoke is consistently produced, then arrange the marinated pork skewers directly on the grill grates.

5. 5

   Smoke the pork skewers for 1.5 to 2 hours, or until the internal temperature of the pork reaches 160 degrees Fahrenheit (71 degrees Celsius) and the pork is tender and imbued with smoky flavor.

6. 6

   For the prahok dip, combine 2 tablespoons of prahok, 2 finely minced shallots, 3 cloves of minced garlic, 2-3 finely sliced bird's eye chilies, 1/4 cup of crushed roasted peanuts, and 1 cup of finely chopped long green beans in a small bowl, mixing well.

7. 7

   Serve the hot, smoked black garlic pork skewers immediately with the prepared prahok dip on the side for dipping.