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Ingredients

• ½ cup [120 mL] palm, rice, or apple cider vinegar
• ⅓ cup [80 mL] sugar
• 1 teaspoon [5 mL] salt
• 1 cup [240 mL] green papaya, julienne
• 3 garlic cloves, minced
• ¼ cup [60 mL] carrots, grated
• 1 small red bell pepper, cored, seeded, julienne
• 2 serrano chiles, minced
• 1½-inch [4-cm] piece ginger, cut into very thin julienne
• ¼ cup [60 mL] onions, minced
• 1 cup [240 mL] bamboo shoot strips
• ⅓ cup [80 mL] raisins
• 2 tablespoons [30 mL] fish sauce
• ½ cup [120 mL] rice or palm vinegar
• 2 tablespoons [30 mL] garlic, minced
• 2 teaspoons [10 mL] chile paste, such as sambal oelek or similar Asian chile paste
• 2 tablespoons [30 mL] sugar
• 1 tablespoon [15 mL] salt
• ¼ cup [60 mL] “lite” soy sauce
• 1½ pounds [675 g] pork tenderloin, cut into small cubes
• 16 wooden skewers for grilling, soaked for at least 30 minutes in tepid water

Description

Chow