The deliciousness of grilled pork skewers in a sandwich lies in the rich and flavorful sauce, not just the grilled meat itself. Today, Giang's Kitchen shares how to make grilled pork skewers with a special sauce, fragrant with the aroma of onions, garlic, and lemongrass, lightly creamy without being greasy, and perfectly absorbed by the bread.
In this video, I provide detailed instructions: ✅ How to choose and marinate tender, juicy pork loin ✅ Tips for using onion, garlic, and lemongrass juice to make the meat fragrant without burning ✅ Recipe for a smooth, rich, and flavorful sauce ✅ How to fry the skewers in a pan to achieve a beautiful golden color like charcoal grilling ✅ Secrets to making the sauce for selling or storing in the refrigerator
The finished product is a golden-brown grilled pork skewer sandwich, with tender, juicy meat, fragrant with the aroma of grilling, drizzled with a rich, creamy, sweet and savory sauce, and served with fresh vegetables – it's incredibly addictive. This dish is perfect for breakfast, afternoon snacks, or selling – it's always a hit!
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The secret to great banh mi isn't just the pork, it's the sauce. My sauce smells of garlic,
shallots, and lemongrass, rich but not heavy. Every drop makes the bread so flavorful.
The trick is balancing the flavors for a thick, savory finish.
It sounds simple, but the right method makes all the difference.
Let's get cooking! Ingredients are listed at the end.
I'm using half a kilo of pork shoulder. The marbling keeps the meat juicy and tender when
Clean, dry the meat, then slice it into thin, bite-sized pieces.
Don't slice too thick, or the outside will burn before it's cooked through.
My marinade technique is a little different.
Blend the shallots, garlic, and 2 stalks of lemongrass.
Extract only the juices, discard the pulp.
Pulp burns easily while grilling, which tastes bitter and looks bad.
Add the aromatics juice to your pork.
Add seasoning powder, soy sauce, condensed milk, and some pepper.
For a beautiful grilled color, add 2 spoons of caramel syrup.
Mix well so the meat absorbs all those flavors.
Marinate for at least 30 minutes, or longer for better taste.
Now, thread the meat onto skewers.
Distribute the meat evenly across every skewer.
Don't pack it too tight, but don't leave it too sparse.
This ensures even cooking and makes the skewers look neat.
Heat 2 spoons of annatto oil in a pan.
Saute the blended shallots, garlic, and lemongrass until fragrant.
Next, add 100g of minced meat and stir-fry.
While frying, stir and break it up so it doesn't clump.
Once it firms up, add a spoon of seasoning powder.
Add a spoon of sugar.
A dash of pepper.
Half a spoon of five spice and 5g of MSG.
Add chili sauce, ketchup, oyster sauce, barbecue sauce, condensed milk, and mayo.
Add 10g butter and 200ml water.
Stir in tapioca starch slurry until it thickens.
Cook until the sauce is smooth, thick, and coats the spoon.
You can cool this, jar it, and keep it in the fridge.
It's so convenient for home meals or for selling.
Now, pour it into a bowl to cool down.
Back to the skewers, lightly oil your pan.
Place the skewers in the pan to fry.
Fry on low heat, turning often so they cook through without burning.
This way, the meat stays nice and tender.
Look at that!
Golden brown and perfectly marbled.
All done, take the skewers out.
Don't forget to sprinkle some sesame seeds on top.
Quick and easy, no oven or charcoal grill needed.
To serve, slit your bread and tuck the skewer inside.
Drizzle the sauce generously over the meat.
The sauce is so rich and fragrant.
Add some cilantro for an extra fresh aroma.
One bite and you'll love the tender meat and savory sauce.
Making this skewer banh mi at home is clean, tasty, and easy to customize.
The aroma is incredible, the meat is tender and juicy with the perfect marbling.
The savory sauce is rich and fragrant,
perfectly pairing with fresh herbs for a balanced bite.
Serve it hot for any meal.
Thanks for watching and see you next time.
