Friday, July 19, 2013

Curried Coconut and Lemongrass Pork Skewers

For an appetizer, a skewer with a couple of cubes of pork or for a main course, 4 to 6 cubes on a skewer and served over rice.

1 1/2 pounds pork tenderloin, cut into 1 inch cubes
4 lemongrass stalks, bruised and then roughly chopped
Curried Coconut and Lemongrass Pork Skewers
1 Tablespoon curry powder
4 garlic cloves
1 piece of ginger (2 inches), minced
2 shallots, minced
1/2 cup cilantro leaves
4 Tablespoons fish sauce
1/2 cup coconut milk or coco lopez
1 teaspoon salt
1 teaspoon pepper

1/2 cup shredded coconut, toasted
10 skewers, soaked in water for 30 minutes

Place pork cubes in a large bowl.
Place lemongrass, curry powder, garlic, ginger, shallots, cilantro, fish sauce, coconut milk, salt and pepper in a food processor and puree until smooth.
Pour marinade over pork pieces and coat well. Marinate for at least 1 hour or overnight for best results.
Thread pork pieces onto each skewer.
Grill or broil pork for 5 minutes on each side, brushing with additional marinade at halfway point.
Sprinkle with coconut before serving, can be served warm or at room temperature.

Note: Make sure skewer ends are covered with foil before broiling or grilling.

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