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Grilled Skewered Pork
(bun cha)

1) In a large mixing bowl,
combine the honey, hoisin
sauce, fish sauce, garlic,
spring onions, oyster sauce,
salt and pepper, mixing well.
Add the pork, coating the
slices well. Cover and
marinate for 1 hour.
2) Meanwhile, start the
barbecue fire. Soak the
bamboo skewers.
3) When ready to eat, thread
the meat strips on the skewers.
Don't be tempted to overload
the skewers; skewers which are
too generous will char on the
outside by the time the inside is
4) Grill over medium-hot coals
for 3 to 4 minutes, brushing the
meat with the marinade. When
browned and cooked, remove
from the fire and serve.

1 tablespoon honey
1 tablespoon hoisin sauce
1 tablespoon fish sauce
3 cloves garlic, peeled and
2 spring onions (scallions),
2 teaspoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 lb streaky pork, thinly sliced
16 bamboo skewers

Asian Grills

"Alexandra Greeley has compiled a savory collection of Asian recipes which are perfect for the grill. It is an ideal cookbook for the '90s."

-Ken Hom, author of East Meets West and The Taste of China