Pork on lemon grass skewers

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork on lemon grass skewers". Try it by all means

Recipe «Pork on lemon grass skewers» presented in category Recipes / Meat, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 400g pork fillet, chopped, 1/3 cup loosely packed chopped fresh coriander, 2 tbsp char siu Chinese barbecue sauce, 2 tbsp fresh lime juice, 2 tbsp chopped fresh chives , 6 fresh kaffir lime leaves, vein removed, shredded, 1 tbsp finely grated fresh ginger, 2 green shallots, trimmed, chopped , 2 fresh red birdseye chillies, chopped, 1 garlic clove, crushed, Salt, 3 thin lemon grass stems, cut in half diagonally, 60g rice flour, Vegetable oil, to deep-fry, Lime wedges, to serve.

Ingredients:

  • 400g pork fillet, chopped 
  • 1/3 cup loosely packed chopped fresh coriander 
  • 2 tbsp char siu Chinese barbecue sauce 
  • 2 tbsp fresh lime juice 
  • 2 tbsp chopped fresh chives 
  • 6 fresh kaffir lime leaves, vein removed, shredded 
  • 1 tbsp finely grated fresh ginger 
  • 2 green shallots, trimmed, chopped 
  • 2 fresh red birdseye chillies, chopped 
  • 1 garlic clove, crushed 
  • Salt 
  • 3 thin lemon grass stems, cut in half diagonally 
  • 60g rice flour 
  • Vegetable oil, to deep-fry 
  • Lime wedges, to serve 

Instructions

  1. Place the pork in the bowl of a food processor and process until finely chopped. Add coriander, barbecue sauce, lime juice, chives, lime leaves, ginger, green shallots, chilli and garlic. Season with salt and process until well combined.
  2. Divide pork mixture into six portions. Wrap 1 portion around the uncut end of lemon grass stem and shape into an oval. Repeat with remaining pork portions and lemon grass stems. Place the rice flour in a bowl. Lightly coat pork in flour and shake off any excess.
  3. Heat enough oil in a saucepan to reach a depth of 10cm (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Deep-fry pork, with stems standing out of the oil, for 5 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Season with salt.
  4. Place pork with lemon grass skewers on a platter. Serve with lime wedges.