Grilled Pork Butt Skewers, Warm Asian Slaw and Basmati Rice Recipe

Ingredients

• About 2 lbs. Boston Butt, sliced into 1/4 inch slices vertically
• 1 pkg. Chinese BBQ seasoning and marinade
• 1/2 c. water
• 2 tbsp. fish sauce
• 1 tbsp. sambal oelek
• 1 tbsp. lemon grass paste
• 1 tbsp. seasoned rice vinegar
• SPST
• With a meat mallet or tenderizer, pound slices of pork until they are about an 1/8 inch in thickness
• 2 c. Basmati rice, soaked for 15 minutes in cold water
• 6 c. chicken or pork bouillon
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