When I was little my dream job was to become a Math teacher. I had envisioned myself in a classroom full of energetic elementary kids, chasing them around and my days would end with exhaustion but fulfilled.
During my college year, with aimless wandering I somehow settle for Finance major because I thought accounting would be dull and boring. Fast forward and I have now been an accountant for the past 5 years. Yes, there’s boredom from time to time, but I can’t complain much since I get to work with numbers.
It’s kind of like Murphy’s Law, “Anything that can go wrong will go wrong.” I ended up working in accounting, when I tried to avoid it in college. The point’s to keep an open mind and always be prepared for anything!
You probably did a double take to see if you didn’t accidentally go to Dr. Phil’s blog, right? Enough reflecting on the past, time to do what brings joy.
Ground pork, to me, was dull and boring like accounting! I rarely used it unless I’m making “cha gio” or Vietnamese egg rolls. One day, my mom, with frozen grilled pork sausages in hands, declares it a gem, a diamond in the rough. Since then, my relationship with ground pork has been mended.
These grilled pork skewers demonstrate ground pork’s value because they’re flavorful, incredibly delicious and they’re wonderful to make for any BBQ weekend party.
I serve these ground pork with a red onion salad on the side. But they’re also great by themselves or with vermicelli.
Keep an open mind, and give things a second chance – you might make fantastic discoveries!
- 2 tablespoons vegetable oil
- 1 tablespoon annato seeds
- 1.4lb ground pork
- 6 cloves garlic (minced)
- 1 teaspoon beef stock powder
- 1 tablespoon vegetable oil
- 1 tablespoon annato oil
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ½ teaspoon baking powder
- 1 tablespoon roassted rice powder
- 1 teaspoon black pepper
- 2 tablespoon corn starch
- 1 bunch red leaf lettuce (roughly chopped)
- ¼ cup apple cider vinegar
- ¼ cup sugar
- ¼ cup water
- 2 tablespoon fish sauce
- ½ red onion (thinly sliced)
- To prepare the annato oil, heat vegetable in a small saucepan over medium heat, add the annato seeds and let sit in the oil for a few minutes. Remove from heat, discards the seeds and use the oil for the pork mixture later.
- In a large mixing bowl, season the pork wih pork mixture ingredients. Don't forget to wear gloves.
- Place the pork mixture in the food processor and pulse for a few times. This step is critical to ensure a richer, firmer pork sausages.
- Mix well and set the mixture aside for at least 30 minutes or better over night.
- Soak the wooden skewers in warm water to prevent burning before preparing the skewers.
- Rub a small amount of oil in the palm of your hands so the meat doesn't stick to your hands.
- Form the meat into patties, sausages links and thread them on to the skewers.
- Grill meat on the grill or in the oven at 375 degrees for 15 to 20 minutes, turning occasionally or until cooked through.
- While the meat is grilling, prepare the salad by placing vinegar, sugar, water and fish sauce in a salad mixing bowl. Stir well to dissolve.
- Toss in the red onions and chopped lettuce.
- Season according to taste.
- Serve salad immediately.
You can find annato seeds at any international market.