Vietnamese Ground Pork Skewers

Ingredients

• 2 Green Onions
• 2 Persian Cucumbers
• 1 Red Fresno Chile
• 2 ⅓ Tbsp. Home Chef Banh Mi Seasoning
• 2 Tbsp. Chopped Ginger
• 1 ½ fl. oz. Seasoned Rice Vinegar
• 4 oz Shredded Red Cabbage
• 14 oz Ground Pork
• 6 Wooden Skewers
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions on an angle,
• keeping white and green portions separate. Mince
• half the green portions of green onions. Trim
• cucumbers and thinly slice into rounds. Stem, seed,
• and slice Fresno chile into thin rounds.

Instructions

1. 1

   Cook Within: Don’t text and broil! Keep a close watch on pork skewers while they broil so they don’t burn. Our banh mi seasoning blend is made with 2 parts each onion powder and sugar, and 1 part each five spice powder and garlic powder.

2. 2

   Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince half the green portions of green onions. Trim cucumbers and thinly slice into rounds. Stem, seed, and slice Fresno chile into thin rounds.

3. 3

   Mix together ground pork, white portions of green: onions, remaining seasoning blend, and ½ tsp. salt balls and place a skewer through each ball. Use your hand to press and flatten pork mixture around each skewer, resulting in roughly 4” long cylinders. Place skewers with foil.

4. 4

   Combine 1 tsp. seasoning blend (reserve remaining: for pork), 1 tsp. ginger (reserve remaining for slaw), 2 Tbsp. seasoned rice vinegar (reserve remaining for slaw), and minced green portions of green onion in Broil the Skewers Place pork skewers under broiler until browned, 3-5 flip skewers, and re-cover ends of skewers with foil. Broil until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

5. 5

   Add red cabbage, cucumbers, Fresno chile (to: taste), remaining ginger, remaining seasoned rice vinegar, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of

6. 6

   Plate the Dish: Place slaw on plate and top with skewers. Serve dipping sauce for the pork on the side. Garnish with remaining green portions of green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts adds heat comparable to fresh jalapeño. Use to taste or omit from recipe to suit your spice preference. Be sure to wash hands and cutting board after is used twice. 1 tsp. is added to dipping sauce and remaining is mixed with pork. twice. 1 tsp. is added to dipping sauce and remaining is added vinegar is used twice. 2 Tbsp. is added to dipping sauce and remaining is added to slaw. are used three times. Minced green portions are added to dipping sauce, white portions are added to pork, and remaining green portions the recipe before you start–we promise it will be time • Preheat the broiler