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Pork on lemon grass skewers
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 400g pork fillet, chopped
  • 82.50 ml loosely packed chopped fresh coriander
  • 40.00 ml char siu Chinese barbecue sauce
  • 42.00 gm fresh lime juice
  • 40.00 ml chopped fresh chives
  • 6 fresh makrut lime leaves, vein removed, shredded
  • 20.00 ml finely grated fresh ginger
  • 2 green shallots, trimmed, chopped
  • 2 fresh red birdseye chillies, chopped
  • 1 garlic clove, crushed
  • 3 thin lemon grass stems, cut in half diagonally
  • 60g (1/3 cup) rice flour
  • Vegetable oil, to deep-fry
  • Lime wedges, to serve
Instructions:
  • In a food processor, finely chop the pork. Add coriander, barbecue sauce, lime juice, chives, lime leaves, ginger, green shallots, chili, and garlic. Season with salt and blend until fully incorporated.
  • Take the pork mixture and divide it into six equal portions. Wrap one portion around the uncut end of a lemongrass stem, shaping it into an oval. Repeat this process with the remaining pork portions and lemongrass stems. Place the rice flour in a bowl, then gently coat the pork in the flour, shaking off any excess.
  • In a saucepan, heat oil to a depth of 10cm until a bread cube turns golden brown in 15 seconds. Deep-fry pork with stems out of the oil for 5 minutes until golden and cooked through. Transfer to a paper towel-lined plate using tongs, and season with salt.
  • Transfer the pork skewers with lemongrass to a serving platter and garnish with lime wedges for serving.

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