Recipe by Lille
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.
- 1⁄4 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 tenderloin
- 6 stalks lemongrass (pencil thin)
- sesame seeds (to garnish)
Directions See How It's Made
- Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. Set aside.
- Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
- Remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
- 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.
- 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.
- Garnish with sesame seeds.