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Lemongrass Pork Skewers With Coconut Rice Recipe

Lemongrass Pork Skewers With Coconut Rice Recipe

Lemongrass Pork Skewers With Coconut Rice Recipe

A fantastic fusion of Asian flavours, this lemongrass pork skewers with coconut rice is a dish that is simply too irresistible. Mix up your mid-week meals and try this tasty recipe.

Lemongrass Pork Skewers With Coconut Rice Recipe: Ingredients

Serves 4

  • 900g pork fillet, cut into 2-3cm pieces
  • ⅓ cup brown sugar
  • 4 coriander roots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 lemongrass stalk, pale section only, finely chopped
  • 3 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • Cooking oil spray
  • Pan-fried bok choy, to serve
  • Coriander or micro herbs, to garnish

 

Coconut Rice Recipe

  • 2 cups jasmine rice
  • 400ml coconut milk
  • 1/2 tsp salt
  • Thin slices fresh coconut, to garnish (optional)

 

1. Place pork in a large glass bowl. Add sugar, coriander roots, garlic, lemongrass, fish sauce, sesame oil and soy. Combine well and cover with plastic wrap. Place in fridge for at least 4 hours, or overnight, to marinate. Thread meat onto 12 x 25cm skewers.

2. To make coconut rice, wash rice in several changes of cold water until it runs clear. Transfer to a medium saucepan. Stir in coconut milk, salt and 1 3/4 cups water. Cover with a tight-fitting lid and place over a medium heat. Bring to a boil then reduce heat to low. Simmer for 10-12 minutes or until liquid is absorbed. Set aside for 10 minutes.

3. Meanwhile, heat a chargrill pan over a medium heat. Spray skewers with cooking oil and grill, turning, for 10-12 minutes or until browned and cooked through.

4. Top coconut rice with coconut slices, if using. Serve with skewers, bok choy, garnished with coriander or micro herbs.

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