Ingredients

• 1 red bell pepper, cut into 1 by 1/4-inch strips
• 3 cups cauliflower florets
• 3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips
• 2 red Thai chiles, cut crosswise into 1/4-inch rounds
• 3 cups white wine vinegar
• 1 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1 bunch fresh mint
• 3 tablespoons vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 2 tablespoons minced lemongrass
• 2 tablespoons white sesame seeds, lightly toasted and coarsely ground
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 1/2 lbs pork shoulder
• Salt to taste

Instructions

1. Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
2. Make the marinade: In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce, Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.
3. In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
4. Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.