Lambert Bridge Winery

¾ lb pork loin
¼ C hoisin sauce
2 T oyster sauce
2 T fresh squeezed lime juice
½ bunch cilantro, chopped
2 T soy sauce
1/3 C Lambert Bridge Viognier
Salt and pepper to taste
1 T granulated sugar

Trim all fat from pork loin. Cut into bite size strips.Mix all remaining ingredients together and marinate for 1 hour. Prepare BBQ andthread pork on skewers. Serves 8.

Pairs well with Lambert BridgeSauvignon Blanc, Viognier and Zinfandel

Nuoc Cham Dipping Sauce

¼C fresh squeezed lime juice
1/3 C granulated sugar
1/3 C fish sauce
2 each red jalapeños, thinly sliced
4 each serrano chiles, thinly sliced
3 each green onions, thinly sliced
Combine all ingredients,and refrigerate until ready to serve.