Lemongrass Pork
- ½ cup brown sugar
- ½ cup fish sauce
- ½ cup dark soy sauce
- ½ cup chopped lemongrass stalks (inner white portion only)
- ¼ cup whiskey
- ¼ cup chopped shallots
- ¼ cup minced garlic
- ¼ cup coconut milk
- 3 tablespoons sesame oil
- 1 teaspoon cayenne pepper
- 1 pound lean pork, cut into bite-sized pieces
Instructions:
You don't run across many Asian recipes that call for liquor.
The whiskey complements the lemongrass in this dish incredibly well, while adding a complexity that only a fermented beverage can.
- In a medium-sized saucepan, combine the brown sugar, fish sauce, soy sauce, lemongrass, whiskey, shallots, and garlic. Over medium heat, bring to a boil and cook until the mixture is reduced by half. Remove the marinade from the heat and allow it to cool to room temperature. Stir in the coconut milk, sesame oil, and cayenne pepper.
- Place the pork and the marinade in a large Ziplock bag. Marinate the pork in the refrigerator for at least 3 hours, or overnight.
- Drain the meat, reserving the marinade. Thread the meat onto metal skewers (or soaked bamboo skewers), and grill or broil to your liking.
- Place the reserved marinade in a small saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer the marinade for 2 to 3 minutes. Use the marinade as a dipping sauce for the pork.