Recipe(tried): Vietnamese BBQ Pork

VIETNAMESE BBQ PORK

This is my mom's recipe, so there's no exact science to this. Her recipe measured ingredients in rice bowls and called for 10 lbs of pork, so she made a lot of this stuff and family and friends ate it. A descent Asian grocery
store will have all of these ingredients.

2 lbs thinly sliced pork (I used a tenderloin but probably any cut will do. Traditionally a fattier cut like pork butt or shoulder is used.)
MIX THE FOLLOWING TOGETHER:
1/4 cup fish sauce
1/4 cup water
1/8 cup oil (canola, corn, etc.)
1/8 cup white vinegar
1/4 cup sugar
1/2 teaspoon (tsp) ground pepper
1/2 tsp dried Vietnamese 5 spice powder (sold in packages containing anise seed, cinnamon, ginger, fennel, and clove)
1/4 tsp dried curry powder
5 cloves chopped garlic
1 stalk chopped green onion
finely chopped/pounded (or food processor chopped) lemongrass - take the bottom 2-3 inches of the stalk but removing the first outside layer (use the white part, not the green part)
OPTIONAL:
1 tsp sesame oil or sesame seeds
1 or 2 pinches of cayenne pepper to spice it up

After all of that is completely mixed, add the meat and marinate in the fridge for at least 1-2 hours. Use enough to coat the meat, but now so much that the meat is swimming which may cause the meat to absorb too much flavor and taste salty.

Soak the skewers in water to help keep them from burning. This should make about 20-25 skewers.

WHEN READY TO COOK:
Preheat grill.

Remove meat from marinade and place on skewers. Cook on hot grill.