Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle or spice grinder, crush 3 pieces of whole star anise into a coarse powder.

2. 2

   Mince 4 cloves of garlic and 2 medium shallots, and finely slice 1 stalk of lemongrass, then combine them in a large bowl with 1.5 pounds of thinly sliced pork shoulder, the crushed star anise, 4 tablespoons of fish sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of brown sugar, and 1 tablespoon of neutral cooking oil.

3. 3

   Mix all ingredients thoroughly to coat the pork evenly, then cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight, allowing the flavors to meld.

4. 4

   Preheat your grill to medium-high heat (around 375-400°F or 190-205°C) and thread the marinated pork pieces onto pre-soaked wooden skewers, ensuring not to overcrowd each skewer.

5. 5

   Grill the pork skewers for 8 to 10 minutes, flipping them every 2 to 3 minutes to ensure even cooking and a beautiful caramelization, until the pork is cooked through and slightly charred.

6. 6

   Remove the grilled pork skewers from the heat and let them rest for 5 minutes before serving immediately with fresh herbs and rice, if desired.