12bamboo skewers soaked in water for at least 30 minutes
marinade and dipping sauce
2cupwater
½cupbrown sugar
4stalkslemongrasstender parts only chopped
2cinnamon barks
1tbspblack pepper
3tbspsoy sauce
4tbspfish sauce
4tspsriracha
4tbsprice wine vinegar
Instructions
Marinade
Combine the lemongrass, sugar, cinnamon bark and water in a small saucepan. Bring to a boil and simmer for 5 minutes.
Strain into a bowl and chill in the deep freeze.
Remove when chilled, add the fish sauce, soy, black pepper and sriracha and stir well. Set aside.
Prep your pork belly.
Slice the pork belly lengthwise into slices then cut the slices in half.
Now cut each slice into cubes, ensuring that you have 3 cubes for each skewer.
Combine the pork with the marinade and refrigerate for 1 to 4 hours or longer.
Make the dipping sauce.
Remove the pork from the marinade. Set aside.
Pour the marinade into a small saucepan. Bring to a boil. Let simmer for 1 minute. This process is ensuring you sterilize your marinade to make the dipping sauce. Just do not skip this process, this is especially important.
Strain the marinade into a bowl and stir in the rice vinegar. Set aside.
Grilled pork skewers
Take your time, as this can be quite tricky, thread a piece of pork onto a skewer, then a piece of green onion, (cut in the same length as the pork cube). Repeat with another piece of pork and green onion. Finish with the 3rd piece of pork. Repeat until skewers are done. Set aside.
Barbeque the skewers on a clean grill over a hot fire, turning every 30 seconds and basting with the marinate sauce every few minutes for about 10 minutes or more, when you think they need more cooking set them alongside the grill for less heat area to prevent burning. This will ensure they are super tender.