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Lemongrass pork kebabs
Lemongrass pork kebabs
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Ingredients:
  • 2 lemongrass stalks, trimmed, coarsely chopped
  • 1/2 tsp ground turmeric
  • 2 cloves garlic, coarsely chopped
  • 61.00 gm fish sauce
  • 10.00 gm caster sugar
  • 45.50 gm peanut oil, plus extra for cooking
  • 750g pork fillet, trimmed, cut into 3cm pieces
  • 400g dried rice stick noodles, cooked and drained, following packet directions
  • Chilli sauce, to serve
Instructions:
  • Place skewers in a bowl and submerge in water for 30 minutes to soak.
  • In a food processor, blend lemongrass, turmeric, garlic, fish sauce, sugar, oil, and 1/2 teaspoon freshly ground black pepper until a smooth paste forms. Combine the paste with the pork in a bowl. Mix well to coat the pork, cover with plastic wrap, and refrigerate for 30 minutes.
  • Heat up your barbecue or char-grill plate to a medium-high temperature. Skewer 3 pieces of pork on each skewer, then brush lightly with oil. Grill the kebabs, turning regularly, for 3-4 minutes until fully cooked.
  • Separate noodles into individual bowls and place kebabs on top. Drizzle with sauce before serving.

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