Recipe by MarraMamba
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
Top Review by Krista Roes
I gave this a 5 because I loved it. My DH and DS are not as adventurous in eating and didn't love it as much. I don't know if I've ever had Cambodian food but it tasted very SE Asian to me and I really loved the flavors together. This only made 5 skewers with four one inch by one inch pork square on each skewer so take that into account. I also had never used lemon grass before. I used about 8 individual reeds. Ths stalks I could find were very thin so 1 stalk seemed way to little an amount. I let the marinade sit overnight and it was very very good.
- 16 skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
- 59.14 ml lemongrass paste (see below)
- 118.29 ml freshly grated coconut or 118.29 ml packaged unsweetened dried shredded coconut
- 14.79 ml sugar
- 2.46 ml salt
- 453.59 g pork tenderloin, pork loin (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick) or 453.59 g fresh ham (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick)
- 1 stalk lemongrass, thinly sliced*
- 2 large shallots, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 2 kaffir lime leaves, deveined*
- 0.59 ml turmeric
- 59.14 ml water
Directions See How It's Made
- Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
- Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
- Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.