Lemongrass pork skewers with green bean salad

Lemongrass pork skewers with green bean salad

  • makes 8
  • A little effort

Wrap pork mince around lemongrass skewers before cooking for serving in lettuce leaf cups. Make an easy salad with finely chopped green beans to serve on top.



  • lemongrass 8 stems (buy long ones from Asian shops if you can)
  • minced pork 500g
  • cornflour 1 tbsp
  • fish sauce 1½ tbsp
  • shallots 2, finely chopped
  • sriracha chilli sauce 2 tbsp, plus more to serve
  • coriander finely chopped to make 2 tbsp
  • oil
  • green beans 100g, tailed and finely chopped
  • sugar a pinch
  • lime ½, juiced
  • round head lettuce 1


  • Step 1

    Peel the lemongrass stems until you reach a nice smooth, fresh looking stalk. Tip the pork into a bowl. Mix the cornflour into 1 tbsp fish sauce and add this to the pork along with the shallots, sriracha and coriander. Season well and mix everything together with your hands.

  • Step 2

    Divide the mixture into 8 pieces and then mould each piece around a lemongrass stalk, leaving about 1cm free at one end. Very lightly brush with oil. Mix the beans with the remaining fish sauce, sugar and lime juice.

  • Step 3

    Heat a large frying pan to medium and cook the skewers flat, turning them so they colour all over and cook through – this will take about 20 minutes. Fat will come out of the pork mince, so tip any excess off as you cook.

  • Step 4

    Serve in lettuce leaf cups, sliding the pork off the lemongrass and adding some green beans and dressing with more sauce.

Nutritional Information

  • Kcals 147
  • Fat 7.4g
  • Carbs 5.2g
  • Fibre 1.3g
  • Protein 14.2g
  • Salt 1.2g