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Lemongrass pork skewers with green bean salad
Published: December 19, 2014 at 2:33 PM
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Makes 8
Easy
Total time: 1 hr
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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
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Try this recipe for pork skewers, then check out our pork gyros.
Ingredients
Nutrition
-
8 stems (buy long ones from Asian shops if you can) lemongrass
-
500g minced pork
-
1 tbsp cornflour
-
1½ tbsp fish sauce
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2 shallots
finely chopped
-
2 tbsp sriracha chilli sauce
plus more to serve
-
finely chopped to make 2 tbsp coriander
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oil
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100g green beans
tailed and finely chopped
-
a pinch sugar
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½ lime
juiced
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1 round head lettuce
Nutrition: per serving
- kcal147
- fat7.4g
- carbs5.2g
- fibre1.3g
- protein14.2g
- salt1.2g
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Method
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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.
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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.
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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.
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step 4
Serve in lettuce leaf cups, sliding the pork off the lemongrass and adding some green beans and dressing with more sauce.
Check out our best skewer recipes here...
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