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
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
MsgID: 3141454
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter P Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter P Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!