Lemongrass Pork Skewers

(Night Market Style)

FAQ

Can I grill these instead of air frying?

Yes. Grill over medium-high heat for 3–4 minutes per side until caramelized and cooked through.

What cut of pork works best?

Pork shoulder is ideal because of its fat content and tenderness. Pork butt or collar also works well.

Do I need to marinate overnight?

Not required, but strongly recommended for deeper flavour.

Can I make this less sweet?

Yes, reduce the sugar slightly in both the marinade and dipping sauce.

Chef’s Tips

The longer the pork marinates, the deeper the flavour (overnight is best).
Lightly freezing the pork for 20–30 minutes makes slicing much easier.
Don’t overcrowd the air fryer, cook in batches for better caramelization.
A little char = flavour, don’t be afraid of it.
Slice lemongrass very finely so it blends into the marinade properly.

Lemongrass Pork Skewers

Wife with the Knife

If you’re looking for a dinner that’s packed with flavour, these lemongrass pork skewers deliver. Marinated pork shoulder is threaded onto skewers and cooked until juicy, caramelized, and lightly charred around the edges. Served over noodles or rice with crunchy vegetables and a drizzle of nước chấm, this dish brings the flavours of a Vietnamese night market straight to your table.

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Prep Time 30

Cook Time 20

Marinating Time 30

Total Time 1 20

Course Finger Food, Main Course, starter

Cuisine Asian, Vietnamese

Servings 4

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.
Serve skewers over noodles or rice. Add vegetables and herbs, then drizzle or dip in nước chấm.

Notes

Lemongrass should be very finely minced or it can be tough.
These skewers also work great in lettuce wraps.
Add extra chili for a more street-food style heat.
Balance is key: salty, sweet, sour, and aromatic should all come through.

Storage & Reheating

Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze cooked skewers for up to 3 months.
Reheat:
- Air fryer: 350°F for 5–7 minutes
- Oven: 350°F for 8–10 minutes
- Pan: medium heat until warmed through
Nước Chấm: Store in the fridge for up to 2 weeks in a sealed container.

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Keyword Asian Flavours, Asian Night Market Recipes, Lemon Grass Pork, Nuoc Cham Sauce, Party Food, Pork Recipes, Pork Skewers, Street Food, Vietnamese Pork