Grilled Pork and Vegetables Skewers
Serves: 10 skewers
  • 1 lb pork butt (or pork shoulder) – cut into 1 inch bite site pieces
  • 5 cloves garlic (minced)
  • 1 teaspoon garlic powder
  • 2 tablespoon vegetable oil
  • 2 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 teaspoon black pepper
  • ½ teaspoon five spice powder
  • 1 tablespoon grated lemongrass
  • Vegetables of your choice: zucchinis, red peppers, onion (sliced into 1 inch pieces)
  • 10 bamboo skewers, soaked for 30 minutes in water to prevent burning
  1. Place meat in a large bowl, stir together garlic, garlic powder, vegetable oil, fish sauce, honey, pepper, five spice power and lemongrass. Mix well
  2. Place everything in the Ziploc bag and let marinate at least 1 hr or preferable overnight
  3. Slide 2 to 3 pieces of pork onto each skewer, alternate with vegetables of your choice in between the meat.
  4. Preheat oven to 375 degrees
  5. Place parchment paper on a baking tray. Place skewers on the tray and bush vegetable oil over the meat to prevent it from drying.
  6. Bake in oven for about 20-25 minutes, turning them every 5 minutes so the meat cook evenly on both sides. Occasionally brush some oil on the skewer to prevent it from drying
  7. Enjoy these as appetizers, or with rice vermicelli.
Recipe by A Taste of Joy and Love at