Description
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!
45 min
4
Servings
Ingredients
2
Tbsp
finely chopped lemongrass
(bottom, inner part only; outer layers removed)
2
Tbsp
minced garlic
2
Tbsp
minced shallot
1
Thai bird or local chili pepper
(chopped)
2
cilantro roots
2
Tbsp
Asian fish sauce
2
Tbsp
honey or brown sugar
2
Tbsp
shoyu
1
lb
pork tenderloin
(cut into long ¼" thin strips)
15
BBQ skewers
(soaked in water for 30 minutes)
Prep Time:
45 min
Total Time:
45 min
Instructions
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.
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Source:
Chef Michi Watarai
