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The fresh, fragrant, Vietnamese flavours team beautifully with New Zealand pork. These skewers are a great, easy midweek meal.
1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
2 tsp brown sugar
1 Tbsp honey
1 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 Tbsp canola oil
1 tsp sesame oil
4 Tbsp finely chopped coriander
Red chilli, finely chopped (optional)
Rice vermicelli, for serving
Recipe developed by Basil and Lime
1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
2 tsp brown sugar
1 Tbsp honey
1 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 Tbsp canola oil
1 tsp sesame oil
4 Tbsp finely chopped coriander
Red chilli, finely chopped (optional)
Rice vermicelli, for serving
Recipe developed by Basil and Lime
If using bamboo skewers, soak them in water.This stops them from burning.
Whisk the lemongrass, garlic, brown sugar, honey, fish sauce, soy sauce, oyster sauce, salt, white pepper, coriander, canola oil, sesame oil, and chilli together. Add the pork and marinate for at least 2 hours.
Preheat the air fryer to 180ֶ’C. Thread the pork pieces onto the bamboo skewers. Air fry in single-layered batches for 15 mins.
Serve with rice vermicelli and seasonal vegetables like steamed bok choy.
Tip: You can either use a boneless pork shoulder, or cut the meat from pork shoulder chops.
The fresh, fragrant, Vietnamese flavours team beautifully with New Zealand pork. These skewers are a great, easy midweek meal.
700g New Zealand pork shoulder, chopped into bite-sized pieces
1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
2 tsp brown sugar
1 Tbsp honey
1 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 Tbsp canola oil
1 tsp sesame oil
4 Tbsp finely chopped coriander
Red chilli, finely chopped (optional)
Rice vermicelli, for serving
Recipe developed by Basil and Lime
If using bamboo skewers, soak them in water.This stops them from burning.
Whisk the lemongrass, garlic, brown sugar, honey, fish sauce, soy sauce, oyster sauce, salt, white pepper, coriander, canola oil, sesame oil, and chilli together. Add the pork and marinate for at least 2 hours.
Preheat the air fryer to 180ֶ’C. Thread the pork pieces onto the bamboo skewers. Air fry in single-layered batches for 15 mins.
Serve with rice vermicelli and seasonal vegetables like steamed bok choy.
Tip: You can either use a boneless pork shoulder, or cut the meat from pork shoulder chops.
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