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  • Writer's pictureEric LeVine

Pork Banh Mi + BBQ Quail Skewers Wrapped in Pancetta with Sage


  • 1/4 cup fish sauce

  • 1 tablespoon honey

  • 2 tablespoons sugar

  • 1 teaspoon freshly ground pepper

  • 6 scallions, white and tender green parts only, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1 1/2 pounds pork tenderloin, thinly sliced

  • Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

  • Hoisin sauce

  • Sriracha chile sauce

  • Vegetable oil, for grilling

  • 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks

  • 1 1/2 loosely packed cups cilantro sprigs


  1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork, and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.

  2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve. BBQ Quail Skewers Wrapped in Pancetta with SageINGREDIENTS

1 packet quail

1 packet bamboo skewers, soaked in water for 20 minutes prior to cooking

Pancetta, 1 per quail breast

Sage leaves, 1 per quail breast

Coarsely ground black pepper

Canola Spray


Place a sage leaf on each breast, wrap in pancetta and place elongated onto a skewer. Lightly spray both sides of the breasts with canola spray and sprinkle with black pepper. Place on a hot BBQ or char grill sprayed with canola oil and cook for approximately two to three minutes each side, or until just cooked through

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