Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung recipe for managing

Ingredients

• 2 tablespoons sesame seeds
• Salt
• 2 spring onions, bashed
• 4 tablespoons minced lemongrass
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon oyster sauce
• 10 1/2 ounces/300 g pork neck, finely sliced
• Special equipment: 12 bamboo skewers, soaked in water for 30 minutes