lemongrass pork skewers
with pea and rice noodle salad
- 1kg pork neck, trimmed
- 150g snow peas (mange tout), trimmed and shredded
- 100g sugar snap peas, trimmed
- peanut oil, for brushing
- 1 x small Lebanese cucumber, peeled, seeded and sliced
- 2 cups small betel leaves+ or purple basil leaves
- 250g vermicelli rice noodles, cooked
- baby (micro) lemon balm leaves, to serve (optional)
- 2 lemongrass stalks, white part only, thinly sliced
- 1 clove garlic
- 1 x 3cm piece (15g) ginger, peeled and finely grated
- 1 tablespoon honey
- 2 tablespoons fish sauce
- ¼ cup (60ml) peanut oil
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon finely grated palm sugar
- 1 teaspoon soy sauce
- 1 small green chilli, thinly sliced
- To make the marinade, place the lemongrass, garlic, ginger, honey, fish sauce and oil in a small food processor, process until smooth and transfer to a large bowl.
- Cut the pork neck into 3mm slices and cut each slice in half. Add the pork to the marinade and toss to combine. Refrigerate for 30 minutes. While the pork is marinating, make the dressing. Place the fish sauce, lime juice, palm sugar, soy sauce and chilli in a small bowl and whisk to combine. Set aside.
- Blanch the snow and sugar snap peas in a saucepan of salted boiling water for 1–2 minutes or until just cooked. Refresh in a bowl of iced water. Thread the pork onto 16 metal skewers. Heat a char-grill pan or barbecue over medium heat. Brush the skewers with oil and cook for 3 minutes each side or until golden and cooked through.
- Place the peas, cucumber, betel leaves and noodles on a serving dish and drizzle with the dressing. Top with the skewers and lemon balm to serve. Serves 4.
+ Find betel leaves at some greengrocers and Asian grocers.
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