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.

Recipe «Sweet & sour pork on lemongrass skewers» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.