Lemongrass Pork Kebabs

bluemoon downunder's Note:

A Vietnamese-influenced recipe midweek meal. Serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. Another recipe from the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 12 bamboo skewers
• 2 stalks lemongrass, trimmed and coarsely chopped
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, coarsely chopped
• 2 1/2 tablespoons fish sauce
• 2 teaspoons caster sugar
• 1 1/2 tablespoons peanut oil, plus
• extra peanut oil, for cooking
• fresh ground black pepper, to taste
• 750 g pork fillets, trimmed, cut into 3 cm pieces (an inch and a bit)
• 400 g dried rice noodles, cooked and drained, following packet instructions
• chili sauce, to serve

Directions:

1. Place the skewers in a bowl, cover with water and soak for 30 minutes.
2. Meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
3. Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste. Cover with plastic wrap and refrigerate for 30 minutes.
4. Pre-heat a BBQ or chargrill on a medium-high heat.
5. Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
6. Divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.

Reviews

[MarraMamba]

absolutely fabulous! ate it all up myself, and easy to put together