Lemongrass Pork Skewers
25 min·Vietnamese
Lemongrass Pork Skewers
Ingredients
Main
- 500g (1 lb) pork mince
- 1/4 cup Vietnamese-Style Lemongrass & Garlic marinade
- 4 lemongrass stalks, halved crossways
- mini baguettes, warmed, sliced open, to serve
- butter lettuce leaves, to serve
- fresh mint leaves, to serve
- fresh coriander sprigs, to serve
- Marion's Kitchen Coconut Sriracha (or any hot chilli sauce of your choice), to serve
- lime wedges, to serve
Instructions
5 steps
- 1
Place the pork and 1 tbsp of the Vietnamese Style Lemongrass & Garlic in a bowl. Season well with salt and black pepper and knead until mince is sticky.
- 2
Use wet hands to divide the mixture into 8 portions and roll each portion into a small sausage shape. Transfer to a tray and place, uncovered, in the fridge for 30 minutes to rest.
- 3
Thread the pork onto the lemongrass sticks, pressing well.
- 4
Lightly oil a barbecue flat plate or non-stick frying pan and heat to medium. Cook the skewers, turning and basting with the remaining marinade, for 8-10 minutes or until cooked through.
8 min - 5
Remove the pork from the lemongrass skewers and serve in baguettes with lettuce, herbs and chilli sauce. Serve with lime wedges.
Preparation
Cooking
Serving
Progress
0 / 5 steps
