Hoisin BBQ Pork Kebabs With Lemongrass Skewers |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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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. Ingredients:
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) |
Directions:
1. Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. Set aside.
2. Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
3. Remove the dry outer leaves of the lemongrass stalk and trim into 6-8 lengths.
4. 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.
5. 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.
6. Garnish with sesame seeds.
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