Grilled or Broiled Pork Kebabs with Lemongrass
Instructions:
Lemongrass has a citrusy flavor that is usually associated
with the cuisine of Vietnam, where kebabs like these are
often served on a flat bed of plain rice noodles. I like
them over a salad dressed with a little Thai Chile Sauce.
Other cuts and meats you can use: beef tenderloin or
sirloin or boneless chicken thighs (which will require a
little longer cooking time).
11/2 to 2 pounds pork, preferably shoulder, trimmed of
external fat
1 tablespoon toasted sesame seeds
2 stalks lemongrass, tough outer skins removed and
tender inside finely chopped
2 large or 4 medium shallots, roughly chopped
2 large cloves garlic, roughly chopped
1 small hot red dried chile, preferably Thai, seeded
and chopped, or hot red pepper flakes to taste
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
2 tablespoons nam pla (Thai fish sauce)
Salt if necessary
1/2 teaspoon freshly ground black pepper, or to taste
Thai Chile Sauce for dipping
MAKES: 4 main-dish or 8 appetizer servings
TIME: 1 hour, largely unattended, longer if you have time
- Freeze the pork for 30 to 60 minutes to facilitate slicing. Meanwhile, combine all the remaining ingredients except the sauce in a small food processor and blend to a paste, stopping the machine to stir down the sides if necessary.
- When the meat is semifrozen, slice it as thinly as you can. Marinate it for as little as 20 minutes and as long as overnight in the spice paste (if the paste is too thick, thin it with a bit more nam pla; refrigerate if marinating for more than an hour).
- Heat a charcoal or gas grill or the broiler until quite hot and put the rack about 4 inches from the heat source. If you’re using wood skewers, soak them in water to cover.
- Skewer the pork slices, using the skewer as you would a needle to weave once or twice through the meat. Grill or broil quickly, about 2 minutes per side, until nicely browned. Serve hot, with the Thai Chile Sauce.