Nem Nướng (Grilled Pork Skewers)

Ingredients
– 200g (7 oz) pork back fat, diced
– 1 tbsp annatto seeds (optional)
– 1 stick lemongrass
– 4 cloves garlic
– 1 tbsp chicken bouillon powder
– 1 tsp baking powder
– 1 tbsp sugar
– 2 tbsp peanut oil
– 600g (1.3 lbs) pork mince
– 50g (1.75 oz) breadcrumbs
– 2 tbsp honey
– 1 tbsp oyster sauce
– 5 dashes Maggi seasoning

To serve
– nuoc cham
– spring onion oil
– lettuce leaves
– fresh herbs (mint, coriander, sawtooth mint, etc.)

Method
1. To prepare the sausage, blanch the diced pork back fat in boiling water for 45 seconds to a minute, then rinse under cold water.
2. Optionally, soak the annatto seeds in a quarter cup (60ml) of boiling water. If you can’t find annatto seeds, you can skip this step.
3. Using a mortar and pestle, finely grate the lemongrass, then add the garlic cloves and a big pinch of salt, and pound until smooth.
4. Add the chicken bouillon powder, baking powder, sugar, and peanut oil to the mortar and pestle mixture. If using the annatto, add the liquid from soaking them at this stage.
5. In a large bowl, combine the pork fat, pork mince, and the lemongrass-garlic paste from the mortar and pestle. Mix well, then place in a large ziploc bag and press flat. Place in the freezer for 1.5-2 hours.
6. Add the semi-frozen sausage mix to a food processor along with the breadcrumbs, and mix until you have a sticky, consistent sausage filling.
7. Using another ziploc bag, press the sausage mince over a bamboo skewer to form a sausage on a stick. Place in the fridge to chill completely.
8. To make the glaze for the sausage, simply add the honey, oyster sauce, and Maggi seasoning with a splash of water to a bowl and mix well.
9. Grill the pork sausage over charcoal for 4-5 minutes, turning often. During the last half of cooking, brush on all sides with the sweet glaze.
10. Serve the grilled sausage alongside a big plate of fresh herbs, lettuce leaves, spring onion oil, and nuoc cham.

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