Hoisin BBQ Pork Kebabs With Lemongrass Skewers

Lille's Note:

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• ¼ cup hoisin sauce
• 1 tablespoon fresh ginger , grated
• 1 tablespoon garlic , minced
• 1 tablespoon sake (or dry white wine)
• 1 tablespoon honey
• 1 tablespoon chili-garlic sauce
• 250 g pork tenderloins
• 6 stalks lemongrass (pencil thin)
• salt
• pepper
• sesame seed (to garnish)

Directions:

1. Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. Set aside.
2. Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
3. Remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
4. Thread pork strips onto lemongrass stalks, accordion-style. Using the tip of a sharp knife to make small cuts will make this task easier. Season with salt and pepper.
5. Sear in a grill pan or on a grill over high heat until browned, about 4 minutes. Turn skewers over and baste with hoisin mixture and cook 2 minutes more. Turn and baste again. Continue to grill until pork is cooked through and sauce is slightly carmelized.
6. Garnish with sesame seeds.