Recipes / Vietnamese dishes / Grilled Dishes

Thit Xien Nuong (Coconut Grilled Pork Skewers), Made with Monk Fruit Sweetener

Name: Thit Xien Nuong (Coconut Grilled Pork Skewers), Made with Monk Fruit Sweetener
Total time: 180 min
Yield: 6 servings
Cuisine: Southern Vietnam
Ingredients: Pork collar 700g; coconut milk 60g; minced lemongrass 1/2 bowl; minced garlic 1 tablespoon; barbecue marinade sauce 1.5 tablespoons; kOBE Monk Fruit Blend 1 tablespoon; annatto oil 1/2 tablespoon; MSG 1/2 teaspoon; fish sauce 1/3 tablespoon; oyster sauce 1/3 tablespoon; banh mi baguette 6; cucumber, chili threads, spring onion threads, cilantro, chili sauce

Vietnamese dishesGrilled DishesSouthern Vietnam1 hour cooking + 2 hours marinating

Thit xien nuong is about pork that stays tender while the edges still char. The pleasure is in a lightly scorched surface over meat that is juicy inside with a soft coconut richness. The hard part is that thin slices dry out fast, and a moment too long on the heat turns them tough.

The pork marinates for 30 minutes before the lemongrass goes in, then rests in the fridge for another 1.5 hours. On the grill, a brush of the marinade every few minutes keeps the surface glossy and stops it drying.

This batch weighs about 1.3kg, at roughly 242 calories per 100g.

Nutrition (this recipe makes 6 servings)

242.3kcal

12.9gprotein

12.5gfat

2.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 6 servings. This batch fills 6 baguettes, counted as 6 servings.

Ingredients for the batch

Pork collar 700g
coconut milk 60g
minced lemongrass 1/2 bowl
minced garlic 1 tablespoon
barbecue marinade sauce 1.5 tablespoons
kOBE Monk Fruit Blend 1 tablespoon
annatto oil 1/2 tablespoon
MSG 1/2 teaspoon
fish sauce 1/3 tablespoon
oyster sauce 1/3 tablespoon
banh mi baguette 6
cucumber, chili threads, spring onion threads, cilantro, chili sauce

Method

Mix the marinade: 1.5 tablespoons barbecue marinade sauce, 1/2 teaspoon MSG, 1 tablespoon kOBE Monk Fruit Blend, 1/2 tablespoon annatto oil, 1/3 tablespoon fish sauce, 1/3 tablespoon oyster sauce, 60g coconut milk and the minced garlic. Stir well.
Soak the 700g pork collar in lightly salted water for 10 minutes, scrub it, then rinse 2 to 3 times.
Slice the pork thinly.
Pour over the marinade, toss well, and leave for 30 minutes. Mix in the minced lemongrass, then refrigerate for another 1.5 hours.
Fold each slice into a roll and thread onto skewers.
Preheat the air fryer at its highest setting for 3 to 5 minutes.
Cook at 200C for 25 minutes in total: after the first 5 minutes turn the skewers, after another 5 minutes brush on the marinade, cook for 10 minutes more, then brush on a final coat and finish the remaining time.
Split the 6 baguettes lengthwise, slide the pork off the skewers into the bread, and add cucumber, chili threads, spring onion threads, cilantro and chili sauce.

Tips

Season the marinade a little stronger than it tastes on its own, and it lands right once the pork has soaked it up.
Use pork collar or pork shoulder rather than leg, which comes off the heat dry.
Soak the bamboo skewers in water for ten minutes, as dry skewers scorch in the air fryer.
Fold the slices into rolls of even thickness so every skewer cooks through at the same rate.
Save the marinade brushing for the last two rounds, as an early coat scorches the surface.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes