Vietnamese Skewered Pork and Onions

Serves four, unless you eat it all your­self. You prob­a­bly will.

  • Thành phần:
  • 1 pork ten­der­loin, about 1 lb.
  • 3 green onions
  • 14 cup soy sauce
  • 2 tbsp. hon­ey
  • 2 cloves gar­lic, peeled and pressed or chopped
  • 1 tsp. pep­per
  • 1 12 cup long grain white rice
  • 3 tbsp. orange mar­malade
  • 3 tbsp. rice vine­gar
  • 12 green or red let­tuce leaves, rinsed and crisped

Trim and dis­card fat from ten­der­loin. Rinse meat and pat dry.

Cut cross­wise into 12 inch thick slices and place in a heavy plas­tic food bag.

Rinse onions and trim. Dis­card ends.

Trim white ends, rough­ly slice enough from onions to make 13 cup. Cut remain­ing green tops into 1 12 inch lengths and set aside.

In a blender, or food proces­sor, whirl rough­ly sliced green onion, soy sauce, hon­ey, gar­lic, and pep­per. Pour mari­nade over meat and seal bag. Turn to coat and let stand 10–15 min­utes.

Mean­while, com­bine rice and 2 34 cup water in saucepan. Bring to boil over high heat and cook until most of the water is absorbed, 7–10 min­utes. Reduce heat to low, cov­er and sim­mer until rice is ten­der, about 10–15 min­utes longer.

While rice cooks, lift pork from mari­nade. Reserve mari­nade.

Thread equal por­tions of meat onto 4 met­al skew­ers so slices lie flat with reserved green onion piece per­pen­dic­u­lar to skew­er between each 2 meat slices. Set skew­ers in a sin­gle lay­er on a rack in a foil lined 10 x 15 inch broil­er pan.

Broil 3 inch­es from heat, turn­ing once, until pork is browned on both sides and no longer pink in the cen­ter (cut to test), about 6–8 min­utes total.

In a 1–2 quart pan over high heat, heat reserved mari­nade, any pan juices, mar­malade, and vine­gar to a boil. Pour into a bowl.

Serve skew­ers with let­tuce leaves, rice, and sauce. Place a spoon­ful of rice and a piece of meat on a let­tuce leaf. Driz­zle with sauce and wrap to eat.