Lemongrass Pork Skewers
December 27, 2016
Our lemongrass plants have been developing for the last three years. From very small grasses they are each now wild bushes with beautiful stems thickening. With a wet spring some of them were showing signs of damage from the damp so I picked a handful to use. I have often seen beautiful images in Thai cook books of lemongrass being used as a skewer so decided to give it a try. I have to admit that the flavour did not permeate the meat as much as I was hoping it would. Regardless, this recipe was well loved by the family and I will certainly make it again, with or without the skewers. It would be equally good served as small balls that could be picked up for dipping into a Thai style chilling sauce. If you have not yet tried my sweet chilli sauce recipe I learnt to make in Malaysia you should! Find it here.
A tasty thai-style recipe served with a simple salad makes a quick and easy summer family meal
Add all of the ingredients to a bowl, except the oil and mix to combine
Chop the lemongrass talks in half so that you have 9 or 10 of them to use
Mold the pork mixture into logs that are not too thick (or they will take too long to cook).
Insert a lemongrass stalk through the middle of each piece of pork you have molded. You may need to squeeze the mixture around the stalk of each one to ensure it is firm.
Heat a pan to medium hot on the stove and add the coconut oil to melt
Add the skewers to the hot pan and cook, turning to cook each side every couple of minutes
Serve with salad of choice, or dipping sauce
Have you used lemongrass stalks as skewers before?
They make a nice talking point when entertaining. I found them a little easier to cook and handle than the metal skewers I usually use as the meat did not slip off them.
I have not added any binding agent to the meat as we have egg intolerance in my family. Pork mince generally has a little fat in it so the mixture stayed together nicely.
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