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Lemongrass Pork Kebabs

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“A Vietnamese-influenced recipe midweek meal. Serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. Another recipe from the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the skewers in a bowl, cover with water and soak for 30 minutes.
  2. Meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
  3. Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Pre-heat a BBQ or chargrill on a medium-high heat.
  5. Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
  6. Divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.

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