Method :
-
Cut the pork
fillet into very thin slices.
-
Then cut in
small squares.
-
Crush garlic
finely with salt and sugar, then mix with wine or sherry.
-
Pour over the
pork, mix well and leave for 30 minutes.
-
With mortar
and pestle pound a small portion of the meat at a time until it
has a paste-like consistency.
-
As each lot
is done, remove it to a bowl or plate.
-
Add melted
pork fat, ground rice and fish sauce.
-
Knead mixture
well, then form small sausage shapes and mould them onto bamboo skewers,
squeezing them on very firmly.
-
Barbecue over
glowing coals or under a griller, at a good distance from the source of
heat so they are well done before the outside is browned.
-
Turn the
skewers to ensure the meat cooks on all sides.
To serve
: Slice fresh rice noodles and steam them. Serve skewers of pork with
well-washed and dried lettuce separated into leaves, the noodles, and a
small bunch of fresh coriander or mint. Each person assembles his own
snack. A leaf of lettuce is topped with a few rice noodles, some of the
barbecued pork, a sprig of fresh coriander or mint, a spoonful of sauce,
then rolled up to form a neat roll. This takes some practice. If
preferred, the sauce may be served as a dipping sauce.
Note : The pork for this recipe is
pounded and not minced, as the results will not be the same.
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