Lemongrass Pork And Red Onion Kebabs Recipes

PORK AND ONION KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.

MARINATED PORK AND RED ONION KEBABS

Steps:

• Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer.
• Season with salt and pepper.
• Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl.
• Pour marinade over kebabs.
• Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler.
• Drain marinade into small saucepan.
• Boil marinade 2 minutes.
• Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA

Steps:

• Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
• Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
• Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
• Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

VIETNAMESE LEMONGRASS PORK

Steps:

• Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
• Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
• Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
• Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
• Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
• Remove, allow to sit for a few minutes, and then enjoy!

MARINATED PORK AND RED ONIONS

Steps:

• Thread two pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
• Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
• Preheat broiler. Drain marinade into small saucepan. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.

FRAGRANT PORK & LEMONGRASS NOODLES

Steps:

• Prepare the vermicelli noodles following pack instructions, then set aside. Meanwhile, mix together the garlic, ginger, lemongrass, lime zest and chilli. Heat the olive oil in a large frying pan over a medium-high heat and fry the mixture for 2 mins until beginning to soften. Scatter in the carrots and spring onions and fry for 2 mins more, stirring frequently. Tip in the pork mince and cook for another 3 mins, then mix in the swiss chard and cook for 2 mins more until the pork is cooked through.
• Drizzle in the fish sauce and lime juice, then scatter in the coriander. Cook everything for 1 min, stirring to combine. Tip in the noodles, toss well and serve immediately.

LEMONGRASS PORK AND RED ONION KEBABS

Steps:

• Put the garlic, shallot, lemongrass, brown sugar, fish sauce, soy sauce, measured oil, and a few grinds of pepper in a blender and blend until smooth, scraping down the sides. Transfer to a bowl or baking dish and add the pork, tossing to coat. Cover and refrigerate for 4 to 6 hours. 2Soak 8 bamboo skewers in water for 30 minutes. 3Prepare a charcoal or gas grill for indirect-heat grilling over medium heat. Remove the pork from the marinade and thread it onto the skewers with the red onion, distributing the ingredients evenly between skewers. 4Brush and oil the grill grate. Grill the kebabs over the hottest part of the grill, turning once, until the meat is nicely charred, about 6 minutes. Move to the other side of the grill, cover, and continue to cook until the meat is cooked through, about 5 minutes more. Transfer to a platter, garnish with cilantro if you like, and serve.