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Grilled Vietnamese Pork Chopsticks with Lemongrass Glaze

  • 75 min
  • Easy
  • 10
  • Pork, leg or pork belly, fatty, cut into wafers about 1-1/2' and 1/8' thick -- 1.5 lb
  • Maggi Seasoning, 2 tbsp. -- 1 fl.oz
  • Vegetable oil, 1 tbsp. -- 0.5 fl.oz
  • Light brown sugar, or Palm sugar, 1 tbsp. -- 0.5 oz
  • Shallot, minced, 1 tbsp. -- 0.5 oz
  • Garlic, minced, 1 tbsp. -- 0.5 oz
  • Fish sauce, 1 tsp. -- 5 g
  • Black pepper, ground, 1 tsp. -- 0.5 oz
  • Thai Sweet Chili Sauce, 1/2 cup -- 4 fl.oz
  • Maggi Seasoning -- 1 tsp
  • Natural Lemongrass, trimmed, minced, 3 stalks, 2 tbsp. -- 1 oz
Preparation
1
Combine the Maggi Seasoning, oil, sugar, shallots, garlic, fish sauce and pepper. Massage into pork. Marinate at least 1 hour.
2
Slip pork in between split chopsticks. Tie end with banana leaf securing tight in between end and tie knot to secure.
3
Whisk Thai sweet chili sauce, Maggi Seasoning, and lemongrass until smooth. Set aside.
4
Grill chopsticks or pork until brown and cooked through. Remove banana leaves and strings.
5
Drizzle or brush with lemongrass glaze and arrange on service ware.
6
You will need: 10 Bamboo chop sticks, 10 Banana leaves and Kitchen twine.
7
Garnish with chopped roasted peanuts and cilantro.
Components