Grilled Lemongrass Pork Skewers
(featured in Heat Magazine)
(Yield 3-4 servings)
by: Aurora Nessly
These skewers are moist, intensely flavorful, and have a decided brightness to them. They pair excellently with a whiskey ginger cocktail.
½ cup firmly packed cilantro leaves
1 package (1 pound) ground pork
2 teaspoons green curry paste
2 large garlic cloves, pressed
2 teaspoons Sriracha
1 lime, juiced (yields 1 tablespoon)
¼ teaspoon salt
5 lemongrass stalks
oil for grilling
Mince your pre-measured cilantro leaves and add them to a large bowl. Add ground pork, curry paste, pressed garlic, sriracha, lime juice, and salt. Mix until thoroughly combined.
Next, remove the tough outer husks from your lemongrass stalks until you are left with a tender shoot. Cut these stalks into 1/3’s, discarding the last inch of the wider end. Begin rolling your meatballs (your yield should be 16 small meatballs). Press each meatball onto the lemongrass stalk like a lollipop, making sure that the meat is pressed firmly for grilling. You will have two extra lemongrass stalks (great for seasoning soup broth).
On a pre-heated, oiled grill, lay your skewers down and grill about 4 minutes per side. Make sure that the meat is cooked fully to the core and brush with additional oil before serving if desired. Serve warm.