Delicious Lemongrass Pork Sticks
My dad loves to cook too, and he came up with this recipe after developing a keen taste for Asian flavors like lemongrass, cilantro and fish sauce.  You can pan grill/sear this without skewering them, but for best results, you’ll need to barbeque!
 
Total Time: 45 minutes (not including marinating time, which will vary)
Makes: 4 to 6 servings
 

Ingredients

  • 2 tablespoons finely chopped lemongrass (bottom, inner part only, outer layers removed)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 1 Thai bird or local chili pepper, chopped
  • 2 cilantro roots
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons shoyu
  • 1 lb. pork tenderloin cut into long, ¼” thin strips
  • 15 BBQ skewers, soaked in water for 30 minutes

Directions

In a mortar, pound lemongrass, garlic, shallots, chili pepper and cilantro root to a thick paste (if you don’t have a mortar, you can also use a mini processor).  Add fish sauce, honey and shoyu.  Marinate meat in the sauce for at least 4 hours or up to 1 day.

 

If using wooden skewers, pre-soak them in water for at least 30 minutes to avoid burning them on the grill.  Skewer the meat and grill on medium heat until thoroughly cooked and nicely charred. 

Recipe created by Personal Chef Michi Harris