Sweet & sour pork on lemongrass skewers

Cooking Meat Sweet & sour pork on lemongrass skewers

Using lemongrass stems as the skewers for the meat in this recipe is a clever way of infusing flavour all the way through.

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine pork, sweet chilli sauce, sugar, garlic, vinegar and fish sauce in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  2. Thread pork onto lemongrass stems. Preheat a barbecue or chargrill on high. Brush pork evenly with oil. Cook on grill for 3-4 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm. Place limes, cut-side down, on chargrill and cook for 2 minutes or until brown.
  3. Arrange pork skewers and limes on a serving platter. Garnish with chilli and lime leaves, and serve immediately.

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1kg pork leg steak, thinly sliced across the grain
1 tbsp sweet chilli sauce
1 tbsp finely chopped palm sugar
2 garlic cloves, crushed
2 tsp white vinegar
1 tsp fish sauce
8 lemongrass stems, halved lengthways
1 tbsp vegetable oil
4 limes, halved
Thinly sliced fresh red birdseye chilli, to garnish
Shredded fresh kaffir lime leaves, to garnish

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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