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Lemongrass Pork Skewers With Coconut Rice

Lemongrass Pork Skewers With Coconut Rice

A fantastic fusion of Asian flavours

Lemongrass Pork Skewers With Coconut Rice

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

2 cups jasmine rice

400ml coconut milk

1/2 tsp salt

Thin slices fresh coconut, to garnish (optional)

 

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.

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.

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.

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

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