LEMONGRASS AND KAFFIR LIME LEAF
MARINATED PORK SKEWERS

3/4 cup palm sugar or granulated sugar
3/4 cup Thai fish sauce
3 lemongrass stalks, trimmed, peeled and finely grated (white and light-green parts)
4 large garlic cloves, finely grated
4 large fresh kaffir lime leaves, minced (available in Asian markets)
2 tablespoons vegetable oil
2 pounds pork tenderloin, cut into 1/8-inch-thick diagonal slices
18 long bamboo skewers

In medium bowl, whisk together sugar and fish sauce until sugar is completely dissolved. Stir in lemongrass, garlic, kaffir lime leaves and oil until evenly distributed.

Put pork and marinade in resealable gallon plastic bag. Squeezing out air, seal bag. Holding onto the ends, shake bag to coat pieces evenly with marinade. Refrigerate 1 hour, turning bag over every 15 minutes or so to redistribute marinade.

WHEN READY TO COOK:
Soak bamboo skewers in water 30 minutes. Meanwhile, prepare a hot fire in charcoal grill, or preheat gas grill to 500 degrees.

Thread pork on skewers, leaving about 1 1/2 inches free on either end. Grill pork skewers, turning them once, until golden, 1 to 2 minutes. Transfer to serving dish.

Servings: 6-8
Source: The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang