Grilled Pork and Vegetable Skewers with Nuoc Cham

Ingredients

• 1 pound pork shoulder, cut into 1-inch cubes
• 1/2 cup fish sauce
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch slices
• 1/4 cup chopped fresh cilantro, for garnish

Method

1. 1In a large bowl, whisk together fish sauce, lime juice, garlic, and ginger to make the Nuoc Cham sauce, then add the pork cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2Preheat the grill to medium-high heat, about 400°F, and thread the marinated pork, bell pepper, onion, and zucchini onto skewers, leaving a little space between each piece.
3. 3Brush the grill grates with oil to prevent sticking, then grill the skewers for 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and lightly charred.
4. 4Transfer the skewers to a serving platter and garnish with chopped cilantro, serving the Nuoc Cham sauce on the side for dipping.
5. 5In a small bowl, mix together any remaining Nuoc Cham sauce and a squeeze of fresh lime juice to refresh the flavors, then serve alongside the skewers.
6. 6To toast the flavors, grill a few lime wedges alongside the skewers and serve on the side, for squeezing over the dish just before serving.
7. 7Allow the skewers to rest for a few minutes before serving, to allow the juices to redistribute and the flavors to meld together.

Goes well with

• Quinoa Pilaf110 kcal
  Nutty Mild
• Roasted Carrots45 kcal
  Sweet Spice

Nutrition per serving