Ingredients for Lemongrass Pork Kebabs
- Bamboo Skewers
- 4 stalks lemongrass, finely minced
- Ground Turmeric
- Garlic Cloves
- 2 tablespoons fish sauce
- Caster Sugar
- Peanut Oil
- Fresh Ground Black Pepper
- Pork Fillets
- Dried Rice Noodles
- Chili Sauce
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How to Make Lemongrass Pork Kebabs
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- While skewers soak, prepare the marinade: Combine 4 stalks lemongrass (finely minced), 1 teaspoon ground turmeric, 2 cloves garlic (minced), 2 tablespoons fish sauce, 1 tablespoon brown sugar, 2 tablespoons vegetable oil, and 1/2 teaspoon freshly ground black pepper in a food processor. Blend until a smooth paste forms.
- In a bowl, combine 1 lb pork tenderloin (cut into 1-inch cubes) with the lemongrass paste. Ensure all pork pieces are thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
- Preheat your barbecue or grill to medium-high heat.
- Thread 3 pieces of marinated pork onto each skewer.
- Lightly brush the kebabs with vegetable oil.
- Grill the kebabs, turning frequently, for 3-4 minutes per side, or until the pork is cooked through and slightly charred. Internal temperature should reach 145°F (63°C).
- Serve the lemongrass pork kebabs immediately with your choice of sides: noodles, a vibrant salad featuring fresh mint, coriander, pineapple chunks (1/2 cup), mung bean sprouts (1/2 cup), lime wedges, and roasted peanuts (1/4 cup). You can also serve with a chili sauce of your preference.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
10g
Fat
18g
Carbs
28g
