Lemongrass Pork Kebabs Recipes

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LEMONGRASS PORK KEBABS



Lemongrass Pork Kebabs image

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'.

Provided by bluemoon downunder

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

12 bamboo skewers
2 stalks lemongrass, trimmed and coarsely chopped
1/2 teaspoon ground turmeric
2 garlic cloves, coarsely chopped
2 1/2 tablespoons fish sauce
2 teaspoons caster sugar
1 1/2 tablespoons peanut oil, plus
extra peanut oil, for cooking
fresh ground black pepper, to taste
750 g pork fillets, trimmed, cut into 3 cm pieces (an inch and a bit)
400 g dried rice noodles, cooked and drained, following packet instructions
chili sauce, to serve

Steps:

  • Place the skewers in a bowl, cover with water and soak for 30 minutes.
  • 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.
  • 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.
  • Pre-heat a BBQ or chargrill on a medium-high heat.
  • Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
  • 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.

Nutrition Facts : Calories 664, Fat 13.6, SaturatedFat 3.8, Cholesterol 118.1, Sodium 1146.5, Carbohydrate 86.4, Fiber 1.7, Sugar 2.5, Protein 43.6

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA



Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa image

Provided by Corinne Trang

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1 pound pork tenderloin, thinly sliced
16 bamboo skewers, soaked for 20 minutes and drained
Rice vermicelli, cooked, for serving
1/2 cup chopped unsalted roasted peanuts
Nuoc cham, as needed, recipe follows
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

Steps:

  • Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
  • Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
  • Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
  • Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

MARINATED PORK KEBABS



Marinated Pork Kebabs image

Make and share this Marinated Pork Kebabs recipe from Food.com.

Provided by bert2421

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless pork loin
3/4 cup cooking oil
1/4 cup soya sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon sage
1 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed

Steps:

  • Cut pork into 1" cubes and place in a shallow pan.
  • Combine remaining ingredients in a screw top jar and shake until well blended.
  • Pour marinade over pork.
  • Cover and refrigerate several hours, turning occasionally.
  • Drain meat; pat dry and tread on skewers.
  • Heat remaining marinade to brush on kebabs during cooking.
  • Broil slowly 5" from coals for about 25 minutes.
  • Turn skewers frequently and brush with marinade during cooking.
  • Vegetables may also be served in this way.
  • Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
  • Broil for 15-20 minutes.

Nutrition Facts : Calories 484.1, Fat 41.7, SaturatedFat 8.5, Cholesterol 71.4, Sodium 1170.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.8, Protein 23.9

HOISIN BBQ PORK KEBABS WITH LEMONGRASS SKEWERS



Hoisin BBQ Pork Kebabs With Lemongrass Skewers image

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer.

Provided by Lille

Categories     Pork

Time 22m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup hoisin sauce
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1 tablespoon sake (or dry white wine)
1 tablespoon honey
1 tablespoon chili-garlic sauce
250 g pork tenderloin
6 stalks lemongrass (pencil thin)
salt
pepper
sesame seeds (to garnish)

Steps:

  • Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. Set aside.
  • Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
  • Remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
  • Thread pork strips onto lemongrass stalks, accordion-style. Using the tip of a sharp knife to make small cuts will make this task easier. Season with salt and pepper.
  • Sear in a grill pan or on a grill over high heat until browned, about 4 minutes. Turn skewers over and baste with hoisin mixture and cook 2 minutes more. Turn and baste again. Continue to grill until pork is cooked through and sauce is slightly carmelized.
  • Garnish with sesame seeds.

Nutrition Facts : Calories 290.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 83.5, Sodium 579.7, Carbohydrate 25, Fiber 1.1, Sugar 17.4, Protein 27.1

VIETNAMESE LEMONGRASS PORK



Vietnamese Lemongrass Pork image

This is delicious chargrilled lemongrass pork like you get in Vietnamese restaurants. It goes great in noodle dishes, rice dishes, or served on its own! (This recipe was adapted from vietworldkitchen.com, check out the site for other delicious Vietnamese dishes!)

Provided by p00gJr

Categories     Pork

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb pork loin
1 1/2 tablespoons brown sugar
2 tablespoons chopped garlic
1 tablespoon chopped shallots or 1 tablespoon onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 tablespoon dark soy sauce (black)
1 tablespoon fish sauce
1 tablespoon oil (I prefer sesame oil)

Steps:

  • Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
  • Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
  • Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
  • Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
  • Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
  • Remove, allow to sit for a few minutes, and then enjoy!

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