Lemongrass Pork Kebabs

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A vietnamese-influenced recipe midweek meal. serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. another recipe from the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'.

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Steps

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Place the skewers in a bowl , cover with water and soak for 30 minutes.

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Meanwhile , process the lemongrass , turmeric , garlic , fish sauce , sugar oil and 1 / 2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.

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Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste.

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Cover with plastic wrap and refrigerate for 30 minutes.

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Pre-heat a bbq or chargrill on a medium-high heat.

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Thread 3 pieces of pork onto each skewer , lightly brush with oil and , turning often , cook for 3-4 minutes , or until cooked through.

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Divide the noodles among the individual serving bowls , top with the kebabs , and serve with the chilli sauce , and a green salad , or with a platter of salad greens , pineapple pieces , roasted peanuts and lime wedges.

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Ingredients

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bamboo skewers, lemongrass, ground turmeric, garlic cloves, fish sauce, caster sugar, peanut oil, fresh ground black pepper, pork fillets, dried rice noodles, chili sauce