Grilled Shrimp and Pork Belly Buns

Bun A tasty Vietnamese dish called Tom Heo Nuong is made with grilled shrimp and pork belly and is served in warm buns with fresh vegetables. When you mix savory grilled meats with crunchy vegetables and soft buns, you get a meal that's perfect for any occasion.

Ingredients:

300g shrimp, peeled and deveined
200g pork belly, thinly sliced
6 buns
1/4 cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon vegetable oil
Lettuce leaves
Sliced cucumber
Sliced tomatoes
Sriracha sauce optional

Instructions:

Put honey, soy sauce, minced garlic, and sesame oil in a bowl and mix them together

Season the pork belly with pork belly slices and shrimp

For at least 30 minutes, let them sit in the sauce

Warm the grill up to a medium-high level

Put pork belly and shrimp on skewers

Sticks should be grilled for three to four minutes on each side, or until the pork belly is crispy and cooked and the shrimp is done

While the meat is cooking, toast the buns on the grill until they are warm and a little crispy

If you want to use Sriracha sauce, spread it on the bottom half of each bun before putting them together

On top, put lettuce leaves, cucumber slices, and tomato slices

The pork belly and shrimp should be taken off the skewers and put on top of the vegetables

Close the buns up and serve right away

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