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Grilled Pork in Lemongrass Skewers

Recipe by Connie Veneracion
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Thai
Servings 4
Grilled Pork in Lemongrass Skewers in 4 Easy Steps

Ingredients
  

  • 8 stalks lemongrass
  • 500 grams finely minced or ground pork with at least 20% of fat or use lamb chicken, beef or even fish
  • 1 onion or two shallots, finely chopped
  • 4 cloves garlic crushed and finely minced
  • 1 tablespoon fish sauce
  • 1 tablespoon crushed galangal or substitute ginger — it won’t taste the same but it’s a good enough substitute
  • 1 teaspoon chili flakes or 1/2 tsp. of chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 tablespoon finely chopped cilantro
  • 3 to 4 tablespoons roasted grated coconut optional but highly recommended
  • 2 tablespoons coconut milk

Instructions
 

  • Use only the light colored portion of the lemongrass. Peel off the outer layer. Bruise (lightly pound) the lower half of each stalk — this is the secret to allow the lemongrass to release as much of its flavors and aroma.
  • Put the rest of the ingredients in a bowl and mix lightly but thoroughly.
  • Take about two tablespoonfuls of the meat mixture and pat onto the fingers of one hand. Place a lemongrass at the center then use your hand to wrap the lemongrass in the meat mixture. Lightly flatten the meat for faster and more even cooking.
  • Grill the meat in the lemongrass stalks. Turn them over gingerly (the stalks will soften during cooking so a pair of tongs or a spatula will come in handy) halfway through.
  • Serve the grilled pork in lemongrass skewers at once with peanut sauce.

Notes

To make the peanut sauce, mix together 2 to 3 heaping tablespoonfuls of peanut butter with the juice of 1/2 lime or lemon. Slowly stir in hot water to make a smooth paste. Season with patis (fish sauce) to achieve the balance that you prefer.
If you want to serve this dish as a snack or an appetizer, divide the meat mixture among 12 to 15 lemongrass stalks.