Delicious Lemongrass Pork Sticks

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!

45 min
4 Servings


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


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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Chef Michi Watarai