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Pork Brochettes
recipe filemeat & poultrypork brochettes
Pork Brochettes
Serves Four

Pork Brochettes
16 wooden or metal skewers
(If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
1/4 cup lemongrass paste *
1/2 cup freshly grated coconut or packaged unsweetened shredded coconut
1 tablespoon sugar
1/2 teaspoon salt
1 pound pork tenderloin, pork loin or fresh ham, cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick

Lemongrass Paste
1 stalk lemongrass, thinly sliced*
2 large shallots, coarsely chopped
5 garlic cloves, coarsely chopped
2 kaffir lime leaves, deveined*
1/8 teaspoon turmeric
1/4 cup water

*Available in Oriental markets

Pork Brochettes with Shredded Coconut Saik Chrouk ChÝranouitk

Recipe By Nadsa de Monteiro

Lemongrass Paste
Blend all the ingredients in a blender until smooth, approximately2 to 3 minutes.

Pork Brochettes
Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or overnight in the refrigerator. Prepare a charcoal grill, preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry on the inside. Serve immediately.

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