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www.PassionforPork.com
Recipe courtesy of Chef Steve Buzak at the Royal Glenora Club in Edmonton and featured at Swine & Dine on Thursday, March 17, 2016.
10 Kg Ground Pork
2/3 C Ground Lemongrass
2/3 C Ground Galangal
40 Shallots, minced
100ml Chili Flakes
20 Clove of Garlic, minced
100ml Fish Sauce
100ml Sugar 100ml
Sea Salt
150 Short Bamboo Skewers, soaked in the water for 1 hour Peanut or Vegetable Oil
Vietnamese Chili Lime Sauce
35 Thai Bird’s Eye Chilies, sliced thin
14 Cloves Garlic, finely chopped
100ml White Sugar
14 Lime, zested & juiced
300ml Fish Sauce
3 ½ C Warm Water
Combine the ground meat, shallots, garlic, galangal, lemongrass, chili flakes, sugar, fish sauce, and sea salt in a bowl. Refrigerate the meat mixture for about 2 hours.
Light up the charcoal or prepare the gas grill for direct cooking over high heat.
Then with moistened hands, shape the meat mixture into oval (about 2 oz of meat) shape patty. Place each pops on the end of a skewer. Brush the pops lightly with oil.
Mix all ingredients in Vietnamese Chili Lime Sauce and set aside.
Grill the meat pops until they are fully cooked. Can be served Serve warm with Vietnamese Chili Lime Sauce.
Cooking Time: 15 Minutes