(Asian night market style)
Lemongrass Pork Skewers
Bring the flavours of an Asian night market to your table with these Lemongrass Pork Shoulder Skewers. The combination of tender pork shoulder marinated in aromatic lemongrass, garlic, and fish sauce gives this dish a bold, savoury profile. Finished off with a charred, caramelized coating from the air fryer, these skewers pair perfectly with vermicelli noodles, fresh vegetables, and a side of tangy Nước chấm (nuoc cham) dipping sauce. Easy to make, yet packed with flavour, it’s a must-try for your next dinner or weekend barbecue!
Equipment
- Bamboo Skewers (soaked)
- Air-Fryer
Ingredients
Lemon Grass Pork
- Ingredients:
- 2 lbs pork shoulder thinly sliced (lightly freeze for easier slicing)
- ½ cup lemongrass minced
- 2.5 tbsp fish sauce
- 3 tbsp sugar 2 tbsp brown sugar, 1 tbsp cane sugar
- 6-8 garlic cloves minced
- 1 shallot finely diced (or half an onion)
- Salt and pepper to taste
- ½ tsp five-spice powder
- ½ tbsp sesame oil
- Red pepper flakes or minced peppers for heat
Dipping Sauce – Nước chấm (Basic Recipe)
- ¼ cup fish sauce
- ¼ cup sugar
- ¼ cup lime juice or vinegar as a substitute
- ½ cup water
- 1-2 garlic cloves minced
- 1-2 bird’s eye chilies chopped (optional, for heat)
Plating Suggestions
- Pickled carrots and daikon
- Spicy cucumber or Regular cucumber
- Rice or Vermicelli rice noodles
- Nuoc cham sauce on the side
Instructions
- Combine all ingredients in a bowl and marinate the pork for 30 minutes to overnight.
- Soak skewers in water to prevent burning.
- Preheat the air fryer to 380°F.
- Thread the sliced marinated pork onto the skewers.
- Air fry the skewers for 15 minutes, then flip, and cook for another 5-8 minutes, or until the pork is charred and caramelized.
- While the skewers cook prepare your sides and dipping sauce.
- Place the skewers over a bowl of vermicelli and vegetables, and drizzle with nuoc cham sauce.
Notes
- The longer you marinate the pork, the better the flavor will develop. For the best results, marinate overnight.
- Feel free to adjust the level of sugar and fish sauce in the marinade according to your taste preferences.
- If you’re looking for added heat, incorporate red pepper flakes or minced fresh peppers into the marinade or as a garnish.
- For an authentic Asian night market experience, serve the skewers with fresh herbs like cilantro or mint.
- Refrigeration: Store any leftover pork shoulder skewers in an airtight container in the refrigerator for up to 3-4 days. Make sure they have cooled to room temperature before sealing to prevent condensation.
- Freezing: If you want to keep the leftovers for a longer period, you can freeze the cooked skewers. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Reheating: To reheat, thaw the skewers in the refrigerator overnight if frozen. Then, reheat in an air fryer at 350°F for about 5-7 minutes until heated through. Alternatively, you can reheat them in a skillet over medium heat or in the oven.
- Dipping Sauce: Store any leftover nuoc cham sauce in a separate airtight container in the refrigerator for up to 1-2 weeks.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
