Grilled Lemongrass Pork Skewers Recipes
GRILLED PORK LOIN WITH LEMONGRASS
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy and fish sauces, brown sugar-does its thing. A leisurely 40 minutes on the grill renders the pork tender. Then your job is a cinch: Just tuck it into lettuce wraps and top with fresh herbs and a pickled carrot-daikon slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10h15m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- In a food processor, pulse garlic to chop, then add lemongrass and pulse until finely chopped. Add shallot and pulse to create a fine paste. Pulse in oil, soy and fish sauces, and brown sugar until smooth.
- Butterfly pork loin: Place pork on a cutting board vertically (with short sides at top and bottom). Using a large, sharp knife, and starting at top, cut lengthwise down the center, almost all the way through but leaving a hinge of about 1/2 inch. Unfold, as if opening a book.
- With knife blade parallel to cutting board, slice through left side of loin, opening meat as you go, and again leaving a hinge. Repeat with right side. If needed, pound loin to an even thickness with a meat mallet. Season with salt, then rub half of lemongrass paste all over meat. Re-form into original shape, tie with kitchen twine at 2-inch intervals, and wrap in plastic. Refrigerate at least 8 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking. Remove pork from plastic; place over indirect heat, cover, and cook, maintaining a temperature of about 400°F, about 20 minutes. Brush with remaining lemongrass paste and continue cooking, covered, until a thermometer inserted into thickest part of pork registers 135°F, about 15 minutes.
- Transfer to direct heat and cook, uncovered, turning frequently, until charred in places and thermometer registers 138 ̊F, about 5 minutes more. Let pork stand about 10 minutes, then thinly slice and serve with pickles, chili sauce, lettuce, and herbs.
GRILLED MINCED PORK ON LEMONGRASS
Make and share this Grilled Minced Pork on Lemongrass recipe from Food.com.
Provided by Dagmara O.
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut chilli in a half, throw away seeds and chop finely. Smash garlic. Tear basil into small pieces. Mix meat with soy sauce, chilli, basil, sugar and garlic; season with pepper.
- Warm up grill pan, add a bit of oil. Put minced meat aroud stalks of lemongrass. When grill pan is hot, place our skewers on it. Fry for 8-10 minutes, turning frequently. Serve with hoi sin or other favorite sauce. Enjoy your meal!
Nutrition Facts : Calories 344.8, Fat 26.6, SaturatedFat 9.9, Cholesterol 90, Sodium 1076, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 23.2
VIETNAMESE GRILLED PORK SKEWERS
For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.
Provided by Nguyen Duc Cuong
Categories World Cuisine Recipes Asian Vietnamese
Time 1h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
- Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
- Thread the marinated pork belly onto bamboo skewers.
- Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g
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- Use only the light colored portion of the lemongrass. Peel off the outer layer. Bruise (lightly pound) the lower half of each stalk — this is the secret to allow the lemongrass to release as much of its flavors and aroma.
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