Everything tastes better when it’s grilled and this meaty dish is no exception! This easy recipe makes mouth-watering grilled pork two different ways using one simple marinade. We make delicious pork patties and then skewer the meat for some tasty kebobs. Whenever grilling, I always use fattier cuts of meat, hence the 80/20 ground pork and pork butt. Most of if burns off during the grilling process but the fat helps to keep the meat nice and juicy.
Take this dish to your next barbecue or picnic. Just prepare the meats, chill on ice and take them with you. It’s that easy!
2 lbs 80/20 ground pork
2 lbs pork butt
for the Marinade
1 medium onion
2 stalks lemongrass
4 garlic cloves
1/2 tsp black pepper
1 tsp salt
6 Tbsp brown sugar
1/4 cup fish sauce
1/4 cup oil
2 Tbsp dark corn syrup
2 Tbsp Vodka 5-Spice Marinade (or 2 tsp 5-spice powder)
12-14 bamboo skewers, approximately 12-inches long
Trim off the root end of the lemongrass stalk and then cut off about a 6-inch section of stalk. Peel and discard the tough, dry outer leaves. Cut the lemongrass into small circles. Peel the garlic and onion. Coarsely dice the onion.
Put the lemongrass, garlic and onions into a small food process and chop for 15-20 seconds. Add all remaining marinade ingredients and pulse for 30 seconds. Pour the marinade into a measuring cup. (This recipe makes approximately 2-cups of marinade.)
Thinly cut the pork butt into 1/4-inch thick slices. Slices should be uniform and approximately the same size.
Place the pork into individual resealable plastic bags. Pour 1 cup of the marinade into each bag of pork. Squeeze out any excess air seal the bags shut. Using your hands, work the marinade into the meat. Avoid overworking the meat. It should take approximately 1 minute of gentle kneading to mix the marinade evenly into the meat. Marinate in the refrigerator for at least 2 hours. Marinating overnight yields the best flavor.
Using an ice cream scoop, scoop out a ball of marinated ground pork. Use your hands to roll the meat and form small patties.
Soak skewers in warm water for 15-20 minutes. (This helps to prevent the skewers from burning on the barbecue.) To skewer the meat, thread the pork pieces up and down on the bamboo stick. Watch your fingers as you’re doing this. Some of the pork pieces can be tough to pierce.
Heat the grill until it’s nice and hot. Grill the pork patties for 7-8 minutes on the first side and 5 minutes on the other side.) For the pork skewers, grill approximately 5-6 minutes per side. This varies by grill. I close the grill lid when I am grilling. The meat should be golden brown with lovely grill marks on either side. Serve hot!
Yields: 25 patties, 12-14 skewers