Laotian Grilled Pork Skewers with Papaya Salad and Sticky Rice (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 pounds ground pork |
1 whole egg |
2 tablespoons minced garlic |
1/2 teaspoon minced ginger |
2 tablespoons thinly sliced green onions |
1/2 tablespoon sugar |
1 tablespoon fish sauce |
1/2 teaspoon thinly sliced kaffir lime leaf |
salt and fresh ground black pepper |
sticky rice, recipe follows |
papaya salad, recipe follows |
Directions:
1. Combine all ingredients and form into 1 to 1 1/4-ounce balls. Skewer 8 meatballs onto skewers that have been soaked in water for 30 minutes. Grill over medium-high charcoal for about 8 minutes or until cooked through.
2. To serve, place Sticky Rice on 1 half of serving plate, Papaya Salad on the other, and 1 pork skewer over both.
3. Sticky Rice:
4. 2 cups glutinous rice
5. Water, to cover
6. Soak rice in water to cover at least 2 hours to overnight.
7. Place soaked rice in a cone shaped bamboo steamer basket over boiling water and steam, covered, for 35 to 45 minutes, turning rice over halfway through cooking.
8. Papaya Salad:
9. 2 cloves garlic
10. 3 dried hot chiles
11. 3 fresh Thai chiles
12. 1 green unripe papaya, thinly shredded lengthwise
13. 2 teaspoons sugar
14. 1 lime, juiced
15. 1 tablespoon fish sauce
16. 6 cherry tomatoes, halved
17. In a large mortar and pestle, crush garlic and both types of chiles to a coarse paste. Add papaya, sugar, and lime juice and continue to stir with the pestle and a spoon to blend. Add the fish sauce and cherry tomatoes and combine. Check seasoning and adjust, if necessary.
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