Name: Sweet & sour pork on lemongrass skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1kg pork leg steak, thinly sliced across the grain; 22.00 gm sweet chilli sauce; 20.00 ml finely chopped palm sugar; 2 garlic cloves, crushed; 2 tsp white vinegar; 6.10 gm fish sauce; 8 lemongrass stems, halved lengthways; 18.40 gm vegetable oil; 4 limes, halved; Thinly sliced fresh red birdseye chilli, to garnish; Shredded fresh makrut lime leaves, to garnish

Sweet & sour pork on lemongrass skewers

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Enhance meat with lemongrass skewers for maximum flavor infusion.

Ingredients:

1kg pork leg steak, thinly sliced across the grain
22.00 gm sweet chilli sauce
20.00 ml finely chopped palm sugar
2 tsp white vinegar
6.10 gm fish sauce
8 lemongrass stems, halved lengthways
4 limes, halved
Thinly sliced fresh red birdseye chilli, to garnish
Shredded fresh makrut lime leaves, to garnish

Instructions:

In a large glass or ceramic bowl, mix the pork with sweet chilli sauce, sugar, garlic, vinegar, and fish sauce. Cover the bowl with plastic wrap and refrigerate for 1 hour to enhance the flavors.
Skewer pork onto fragrant lemongrass stems. Heat up a barbecue or grill on high heat. Brush pork with oil and grill each side for 3-4 minutes until cooked through. Rest the pork on a plate under foil to keep it warm. Grill halved limes cut-side down for 2 minutes until nicely charred.
Present the pork skewers and limes elegantly on a platter. Top with chili and lime leaves for a beautiful finish, then serve right away.

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