Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1.5 pounds of pork shoulder into approximately 1/4-inch thick pieces, then finely mince 1 stalk of lemongrass, 4 cloves of garlic, and grate 1 inch of fresh ginger.

2. 2

   In a large bowl, whisk together 3 tablespoons of fish sauce, 2 tablespoons of harissa paste, 2 tablespoons of brown sugar, 1 tablespoon of lime juice, and 1 tablespoon of vegetable oil with the minced lemongrass, garlic, and grated ginger until well combined.

3. 3

   Add the sliced pork shoulder to the marinade, ensuring all pieces are thoroughly coated, and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Thread the marinated pork pieces onto 8 pre-soaked wooden skewers, ensuring not to overcrowd each skewer.

5. 5

   Preheat your grill to a medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

6. 6

   Grill the pork skewers for 3-4 minutes per side, turning occasionally, until the pork is cooked through and has developed a beautiful char.

7. 7

   Remove the grilled skewers from the heat and arrange them on a serving platter, then garnish with 0.25 cup of fresh cilantro, 2 tablespoons of crushed peanuts, and 2 tablespoons of sliced scallions before serving.