Pork Brochettes With Shredded Coconut
"a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time."
photo by Krista Roes
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
16 skewers
ingredients
- 16 skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
- 1⁄4 cup lemongrass paste (see below)
- 1⁄2 cup freshly grated coconut or 1/2 cup packaged unsweetened dried shredded coconut
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1 lb pork tenderloin, pork loin (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick) or 1 lb fresh ham (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick)
-
Lemongrass Paste
- 1 stalk lemongrass, thinly sliced*
- 2 large shallots, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 2 kaffir lime leaves, deveined*
- 1⁄8 teaspoon turmeric
- 1⁄4 cup water
directions
- Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
- Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
- Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.
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Reviews
-
I gave this a 5 because I loved it. My DH and DS are not as adventurous in eating and didn't love it as much. I don't know if I've ever had Cambodian food but it tasted very SE Asian to me and I really loved the flavors together. This only made 5 skewers with four one inch by one inch pork square on each skewer so take that into account. I also had never used lemon grass before. I used about 8 individual reeds. Ths stalks I could find were very thin so 1 stalk seemed way to little an amount. I let the marinade sit overnight and it was very very good.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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