Nem nướng

Grilled pork skewers with a springy, bouncy texture and a caramelized glaze. The meat should be glossy and charred, releasing a deep aroma of garlic and smoke.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 714
• Protein: 28 g
• Carbs: 17 g
• Fat: 57 g

Ingredients

• 600 g Ground pork ( very cold )
• 100 g Fatback ( finely minced )
• 4 piece Garlic ( pressed )
• 3 tbsp fish sauce
• 2 tbsp White sugar
• 1 tsp Black pepper ground
• 1 tbsp Sesame oil
• 1 tbsp Corn starch
• 1 tsp Baking powder
• 2 tbsp Nem nướng seasoning mix

Instructions

1. Base preparation

   Finely chop the pork fat with a knife. In a large mixing bowl, combine the ground pork, fat, pressed garlic, sugar, fish sauce, pepper, sesame oil, cornstarch, and Nem nướng powder.

2. Kneading the filling

   Add the baking powder. Work the meat vigorously by hand or with a mixer for 10 minutes until the texture becomes sticky and fibrous. This process gives the nem its characteristic bounce.

3. Shaping the skewers

   Oil your hands. Form elongated balls around wooden skewers, pressing the meat firmly so it adheres perfectly to the support. The surface should be smooth.

4. Searing and cooking

   Grill the skewers on a very hot grill or barbecue. Turn regularly: the fat should bead and the sugar caramelize to form a mahogany and shiny crust.

Chef's tips

• The meat must stay very cold during kneading to prevent the fat from separating.
• If you don't have a grill, use the oven broiler at maximum power, turning often.
• The secret is the kneading: if the mixture isn't sticky, the skewer will be crumbly.

Storage

Keep refrigerated for up to 3 days. Freezes well before or after cooking.