Lemongrass Pork Skewers With Coconut Rice. A fantastic fusion of Asian flavours.
900g pork fillet, cut into 2-3cm pieces
1/3 cup brown sugar
4 coriander roots, finely chopped
3 garlic cloves, finely chopped
1 lemongrass stalk, pale section only, finely chopped
3 tbsp fish sauce
2 tsp sesame oil
1 tbsp soy sauce
Cooking oil spray
Pan-fried bok choy, to serve
Coriander or micro herbs, to garnish
2 cups jasmine rice
400ml coconut milk
1/2 tsp salt
- Place pork in a large glass bowl. Add sugar, coriander roots, garlic, lemongrass, fish sauce, sesame oil and soy. Combine well and cover with plastic wrap. Place in fridge for at least 4 hours, or overnight, to marinate. Thread meat onto 12 x 25cm skewers.
- To make coconut rice, wash rice in several changes of cold water until it runs clear. Transfer to a medium saucepan. Stir in coconut milk, salt and 1 3/4 cups water. Cover with a tight-fitting lid and place over a medium heat. Bring to a boil then reduce heat to low. Simmer for 10-12 minutes or until liquid is absorbed. Set aside for 10 minutes.
- Meanwhile, heat a chargrill pan over a medium heat. Spray skewers with cooking oil and grill, turning, for 10-12 minutes or until browned and cooked through.
- Serve with skewers, bok choy, garnished with coriander or micro herbs.