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Post by shayneh2006 on Apr 29, 2014 9:14:35 GMT 10
Muong Nhe Chargrilled Pig Skewers with Jungle Salt.
At the request of Angryman65, here is the recipe.
Ingredients.
1 tblsp Sugar 4 tblsp Fish sauce 1 tblsp Oyster Sauce 3 tblsp Honey (use good stuff. I used fresh Yellow Box. Qaulity Honey really makes a difference) 4 tblsp Freshly chopped Lemon grass. (white part only) 4 tblsp Untoasted Sesame seeds.
Mix all the together. 
Cut to strips about 1kg Pork Neck 
Marinate for at least 24 hours, but if you are stretched for time, a few hours will do. Longer the better as always but. 
To make the Jungle salt (don't skip this part)
Handfull of roasted Peanuts Handfull of toasted Sesame seeds (toast em yourself in a heated dry pan)
Crush upin a Mortar and Pestle then,
In equal amounts to taste, add
Salt Black Pepper Galangal Powder
Thread the meat onto water soaked Bamboo skewers then spoon some of the reaming marinade over. 
Grill over medium heat, keeping a close eye on them (they will burn easily) 
Serve with freshly made Vietnamese Rice Noodle salad, topped with fried Shallots.
The skewers are then sprinkled with freshly made Jungle salt.
Yummo........... 
These finish really sweet, but with the Jungle salt added (which is salty/Peanut buttery flavoured) , really breaks down the sweetness and fully compliments.
Enjoy.
Shayne
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Post by Gus65 on Apr 29, 2014 15:30:17 GMT 10
Thanks Shayne,
Just found out the eldest bloke can play footy in Canberra on Saturday so off we go to the specialty butchers for a whole range of stuff you can't get in Batemans Bay, pork shoulder is now on the list and this will be prepared Sat evening for Sunday night.
Asian deli in the same complex to get anything i have run out of. Happy Days.
I'll let you know how I get on.
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Post by bill44 on Apr 29, 2014 17:24:59 GMT 10
Showed the above to SWMBO, this is definitely on the soon to be done list.
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Post by shayneh2006 on Apr 29, 2014 19:07:03 GMT 10
Cheers guys.
Angryman, don't forget the Galangal powder when you get to the Asian grocer.
Its not dear to buy, but an essential ingredient 
Shayne |
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Post by Gus65 on May 5, 2014 9:50:56 GMT 10
Shayne,
Thanks for putting this recipe up, did it last night and it was absolutely sensational.
No pictures, too busy cooking then eating but looked like your version, wife was so impressed with the tatste of the jungle salt she plans to use it as a Dukkha as well.
Brilliant, what's next?
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Post by shayneh2006 on Jun 14, 2014 14:17:53 GMT 10
Had a Hiccupc with my photo host so will reinstate pics as time comes available..................
Shayne |
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Post by smokey on Jun 23, 2014 17:05:39 GMT 10
Shayne, A question, I'm doing this but want to do it exactly so I can get a true taste of what you put up.
So rather than do it for tomorrow dinner I will start it tomorrow but for Wednesday dinner so I can get a full marinade in.
My question is Roasted Peanuts?
Is that the normal unsalted nuts from the odd ball health isle , Knobys dry roasted nuts or something else?
I have some Vietnamese mint that I will use in the rice noodle salad so hopefully it's savour will also cut the sweet.
Was there a dressing for that salad?
One more question, I often use palm sugar as it has a higher burning point to normal sugar.
I also prefer it as it's bugger all refined and actually has beneficial minerals. Will that be an OK stand in?
I understand the honey is what is going to burn first.
Mike
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Post by nath on Jun 24, 2014 18:46:36 GMT 10
Heading down to dwellingup for a bit of camping/fishing with SWMBO this weekend, I think pig skewers on the menu for Saturday night. How tender do these turn out with neck?
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Post by shayneh2006 on Jun 24, 2014 19:07:44 GMT 10
Shayne, A question, I'm doing this but want to do it exactly so I can get a true taste of what you put up. So rather than do it for tomorrow dinner I will start it tomorrow but for Wednesday dinner so I can get a full marinade in. My question is Roasted Peanuts? Is that the normal unsalted nuts from the odd ball health isle , Knobys dry roasted nuts or something else? I have some Vietnamese mint that I will use in the rice noodle salad so hopefully it's savour will also cut the sweet. Was there a dressing for that salad? One more question, I often use palm sugar as it has a higher burning point to normal sugar. I also prefer it as it's bugger all refined and actually has beneficial minerals. Will that be an OK stand in? I understand the honey is what is going to burn first. Mike Crap..........
Only just seen this now.
Mick.
My question is Roasted Peanuts? Woolworths sells unsalted Roasted Peanuts (homebrand). If you cant get them, roast some unsalted yourself in a dry pan
One more question, I often use palm sugar as it has a higher burning point to normal sugar. I just used normal white sugar. Palm would probably be better, so definetly use it if you've got it. I have it too, but get lazy sometimes....
I understand the honey is what is going to burn first. Use the best tasting Honey you have got
The salad........ Viet is real similar to Thai. Common ingredients for dressings almost always consists of Fish Sauce, Lime Juice and Palm sugar (sometimes sweet Chilli). Just mix and match the first three to suit your taste.
The trick with the salad is the Rice stick noodles. They need to be prepared right, so they keep their integrity (a bit like Pasta and aldante). If over done, they will turn to slop. There is plenty of info on how its done on youtube
Nath... You need to let your mind release the ways of Pork Neck/pulled pork, connective tissues and collegian and the rest of it.
The cut is great for skewers (prime cut for Asian style Satay sticks) and will turn out succulent and juicy for you.
Trust me... 
Shayne
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Post by smokey on Jun 24, 2014 19:37:14 GMT 10
All good Shayne, It's in the marinade now, I did use Top quality local honey and palm sugar. After I mixed it up and taste tested after I let it sit for an hour I detected a need for a few small amount of acid so I put a tea spoon of rice vinegar that levelled the flavour of sweet and salt. Im cool on the salad dressing, It's just fish sauce and sweet and sour Re the peanuts, I bought virgin raw and will roast them myself. Id love to develop this into a cured pork mince soft jerky 
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Post by chrisg on Jun 24, 2014 19:40:38 GMT 10
 That Jungle Salt is something we are making a serious amount of, as a Dukkha, unreal. The wife is not big on pork, I'll try these anyway, but given vague memories of Jungle Salt from travels made some anyway. She had not been too impressed with a couple of Dukkhas I tried, one store-bought, one I concocted, but this, on her favoured salmon steaks - that won approval Rice Stick noodles are a little tricky, Vietnamese mate reckons they are to pasta what a gin and tonic is to a martini, for the noodles you sorta show them the boiling water, for a martini you wave the vermouth bottle a safe distance from the gin ( I dunno what he's talking about, I just drop an ice cube in my single malt ) Cheers |
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Post by nath on Jun 25, 2014 8:28:00 GMT 10
In Shayne I trust
Nath
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Post by nath on Jun 30, 2014 19:22:59 GMT 10
Well, marinated these for a couple of days, skewered up and took down in the waeco to cook while camping in dwellingup. A shovel of coals in the GA and we were rocking. Grilled to perfect, and an absolute winner. swmbo wasn't sold on the idea so I made satay chicken skewers aswell. She didn't touch the chicken skewers, and barely left any pig for me  Thanks for the recipe Shayne! Nath Attachments:
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Post by chrisg on Jul 1, 2014 7:35:54 GMT 10
You give me reason to try a similar dual offering for my wife Nath Maybe you can tell me where you are getting Galangal powder from in the Northern suburbs? I ran out of what I'd picked up couple of years ago from a little Asian place down in Leeming, I was down there the other day and that place has gone, the similar place in Southlands did not have it and so far no luck around Heathridge. Haven't really dug deep in the area yet, lived down south too many years, but it's a bit of a trek these days, need a reason Can always get it on-line I suppose but should not really be necessary I totally agree that it is a vital ingredient in Jungle salt Cheers |
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Post by nath on Jul 1, 2014 10:21:53 GMT 10
Hey Chris I got it from the Farmer Jacks in girrawheen. It's pretty much an Asian grocery store.
There's another Asian grocer at Westminster shopping centre I think would have it!
Nath
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