Green apple is perfect with pork and adds a tangy sweetness to the pickle.
- Process lemongrass, shallot, chilli and garlic in a food processor until finely chopped. Add oil, half the lime juice, half the palm sugar and 1 tablesoon of the fish sauce. Process to a paste.
- Thread pork onto 4 metal or pre-soaked bamboo skewers. Place skewers in a glass or ceramic dish. Spoon over lemongrass paste. Set aside for 10 minutes to marinate.
- For the pickle, whisk the remaining lime juice, palm sugar and fish sauce in a glass bowl. Season with pepper. Add the cucumber, apple, celery and mint. Toss to combine. Set aside for 10 minutes to develop the flavours. Drain off excess liquid.
- Preheat a chargrill or barbecue on medium-high. Drain excess marinade from skewers. Spray with oil. Cook on chargrill, turning, for 6 minutes or until lightly charred and pork is just cooked through. Rest for 4 minutes.
- Divide rolls among serving plates. Top each with the pickle and a pork skewer. Serve with chilli sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set