This recipe is an installment of many involving a pork butt roast. I caught a wonderful sale at a local grocer and used the 8 1/2 pound roast as a live lab to develop at least four recipes using the versatile and budget friendly find. There are many steps to this recipe, but none of them are difficult and the prep is broken down by way of marination time. This recipe may be easily prepped for hassle free meal time the next day.
There are actually three recipes on this page, two will be covered in this publication, and the third, coming up soon after in another. The ingredients consist of bright and fragrant lemon grass paste and pungent and tangy fish sauce. Garlic and a Chinese BBQ marinade, which gives these skewers their brilliant color and warm Five Spice notes, are at the base of this dish as well. The longer you marinate this pork the better and grilling the skewers makes for an outstanding flavor profile. I served this dish with Basmati rice flecked with green onions, but feel free to use any rice or sides you wish.*
About 2 lbs. Boston Butt, sliced into 1/4 inch slices vertically
1 pkg. Chinese BBQ seasoning and marinade
1/2 c. water
2 tbsp. fish sauce
1 tbsp. sambal oelek
1 tbsp. lemon grass paste
1 tbsp. seasoned rice vinegar
With a meat mallet or tenderizer, pound slices of pork until they are about an 1/8 inch in thickness
and slice again into strips about 1 inch wide and 4 to 6 inches long.
Combine remaining ingredients and place in large resealable bag. Toss and shake together with strips and press out excess air. Seal and marinate for 2-6 hours or overnight.
When ready, soak skewers in salted water for 20-30 minutes before adding meat. Be sure to add only one strip per swewer to ensure even cooking and carmelization, unless there are a couple of random sized strips remaining.
Grill over medium hot coals, turning often until golden and internal temperature reaches 170 degrees, about 15 minutes, depending on grill and heat.
Makes about 20 skewers.
Serve with Fragrant Basmati Rice w/Green Onions
2 c. Basmati rice, soaked for 15 minutes in cold water
6 c. chicken or pork bouillon
3 green onions, trimmed and thinly sliced
Bring bouillon up to a boil and add rice. Boil uncovered with medium roll for 10 minutes.
Drain and fold in green onions. SPST
Drizzle with sesame oil and fluff with a fork. Makes 6 cups of rice.
*My apologies for the poor contrasts in this and many photos to come, my phone camera is apparently upset with me. We are currently trying to dissolve our differences and work as a team again. So please, bear with us!:}