These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired
Grilled Spicy Pork Meatballs with Nuoc Cham
Soak skewers if using wooden ones.
Finely grate ginger and 4 garlic cloves into medium bowl.
add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
Add pork and mix well with your hands
Form pork mixture into 20 oblong shaped balls.
Let chill 15 min
Place 2 balls onto each pair of skewers.
grill until charred and just cooked through.
remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
grate remaining garlic clove int Nuoc Cahm and stir
Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor
Combine pork, salt and water in medium pot.
Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes.
Remove from heat, let pork cool in liquid.
Drain still warm liquid into bowl, and set meat aside.
Put ancho chilies into cooking liquid,and soak for 20 minutes.
put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
In dutch oven over med-high, warm oil.
Add onion and saute until golden 10 minutes.
Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
Stir in pork.
Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
Pork loin roast glazed and grilled over low heat to perfection.
Instant Luau Glazed Pork Roast
Rinse the pork roast and pat it dry.
Score the fatty side.
Spread on papaya meat tenderizer if desired.
Pierce the pork roast all over with a fork and place it in a sealed plastic bag for 30 minutes to tenderize.
Remove the roast from the bag and place it on the indirect heat side of the grill. Roast/smoke it over very low heat, while basting every 15 minutes with Instant Luau Glaze. Keep the roast away from direct flames to avoid scorching the glaze.
Roast the meat in this way for 1 1/2 hours or until a meat thermometer registers 170 degrees in the center. Remove from heat and allow the meat to rest for 15 minutes. Slice and serve.