Lemongrass pork rolls with pickled cucumber, celery and apple

Green apple is perfect with pork and adds a tangy sweetness to the pickle.

Recipe «Lemongrass pork rolls with pickled cucumber, celery and apple» 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 sheff would need: 2 lemongrass stems, pale section only, chopped, 2 green shallots, chopped, 1 fresh long red chilli, chopped, 2 garlic cloves, halved, 2 tbsp vegetable oil , 60ml lime juice, 2 tbsp grated palm sugar, 1 1/2 tbsp fish sauce , 500g pork scotch fillet, excess fat trimmed, cut into 3cm pieces, 1 Lebanese cucumber, halved, deseeded, thinly sliced diagonally, 1 small green apple, cut into matchsticks, 1 large celery stick, cut into matchsticks, 1/3 cup fresh mint leaves, 4 French-style baguette rolls, warmed, split, buttered, Chilli sauce, to serve.

Ingredients:

• 2 lemongrass stems, pale section only, chopped 
• 2 green shallots, chopped 
• 1 fresh long red chilli, chopped 
• 2 garlic cloves, halved 
• 2 tbsp vegetable oil 
• 60ml lime juice 
• 2 tbsp grated palm sugar 
• 1 1/2 tbsp fish sauce 
• 500g pork scotch fillet, excess fat trimmed, cut into 3cm pieces 
• 1 Lebanese cucumber, halved, deseeded, thinly sliced diagonally 
• 1 small green apple, cut into matchsticks 
• 1 large celery stick, cut into matchsticks 
• 1/3 cup fresh mint leaves 
• 4 French-style baguette rolls, warmed, split, buttered 
• Chilli sauce, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide rolls among serving plates. Top each with the pickle and a pork skewer. Serve with chilli sauce.