Grilled or Broiled Pork Kebabs with Lemongrass

Lemongrass Pork Kebabs are a delightful and flavorful dish inspired by the cuisine of Vietnam. These succulent kebabs offer a perfect blend of citrusy lemongrass, fragrant spices, and tender pork, creating a delightful culinary experience. Traditionally served on a bed of plain rice noodles, this recipe offers a contemporary twist by serving them over a refreshing salad dressed with a Thai Chile Sauce. Whether you’re looking for a main-dish delight or a delightful appetizer, these kebabs will surely impress your taste buds and those of your guests.

MAKES: 4 main-dish or 8 appetizer servings

TIME: 1 hour, largely unattended, longer if you have time

INGREDIENTS:

• 1 ½ to 2 pounds pork, preferably shoulder, trimmed of external fat
• 1 tablespoon toasted sesame seeds (see page 317)
• 2 stalks lemongrass, tough outer skins removed and tender inside finely chopped
• 2 large or 4 medium shallots, roughly chopped
• 2 large cloves garlic, roughly chopped
• 1 small hot red dried chile, preferably Thai, seeded and chopped, or hot red pepper flakes to taste
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon sugar
• 2 tablespoons nam pla (Thai fish sauce)
• Salt if necessary
• ½ teaspoon freshly ground black pepper, or to taste
• Thai Chile Sauce for dipping

INSTRUCTIONS:

1. Begin by placing the pork in the freezer for 30 to 60 minutes. This will facilitate easier slicing. In the meantime, combine all the remaining ingredients except the Thai Chile Sauce in a small food processor and blend to create a flavorful paste. If needed, stop the machine and stir down the sides to ensure everything blends evenly.
2. Once the pork is semifrozen, slice it as thinly as possible. Marinate the pork in the spice paste for at least 20 minutes, but for best results, consider marinating it overnight. If the paste seems too thick, add a bit more nam pla to thin it out. For longer marinating times, refrigerate the pork to ensure it remains fresh.
3. Heat your charcoal or gas grill or preheat the broiler until it becomes quite hot. Position the grill rack about 4 inches from the heat source. If you’re using wooden skewers, soak them in water to prevent burning during grilling.
4. Thread the marinated pork slices onto the skewers, using them like a needle to weave through the meat once or twice. Grill or broil the kebabs quickly, about 2 minutes per side, until they develop a lovely golden-brown color.
5. Once the kebabs are done, serve them hot, accompanied by the tantalizing Thai Chile Sauce for dipping. The vibrant flavors of lemongrass, spices, and tender pork will surely be a hit with everyone at the table.

TIPS:

• For the best results, opt for pork shoulder as it has a good balance of fat and meat, resulting in tender and juicy kebabs. However, you can also use beef tenderloin, sirloin, or boneless chicken thighs if you prefer different meat options.
• To slice the pork thinly, freeze it for 30 to 60 minutes before cutting. Semi-frozen meat is firmer and easier to handle, ensuring uniform slices for the kebabs.
• While you can marinate the pork for as little as 20 minutes, allowing it to marinate overnight will enhance the flavor and tenderness. Make sure to coat the pork evenly with the spice paste for a flavorful result.
• If using wooden skewers for grilling, soak them in water for about 30 minutes before threading the meat. This prevents them from burning during grilling.
• Ensure your grill or broiler is hot before adding the kebabs. A hot surface will help sear the meat quickly, locking in the flavors and juices.
• Pork can dry out quickly if overcooked. Grill the kebabs for about 2 minutes per side, or until they are nicely browned. Overcooking can result in tough and dry meat.
• The Lemongrass Pork Kebabs are delicious on their own, but serving them with Thai Chile Sauce adds an extra layer of zesty and spicy flavor. It complements the kebabs perfectly, creating a delightful dipping experience.
• While the traditional Vietnamese way is to serve the kebabs on a bed of plain rice noodles, you can get creative with other side options. Consider serving them over a refreshing salad, rice, or even in a wrap with fresh vegetables.
• The recipe includes a hot red dried chile, but you can adjust the spice level to your preference. Use more or less chile or hot red pepper flakes according to your taste buds.
• If you’re hosting a party or a gathering, consider doubling the recipe. These kebabs are sure to be a hit, and you wouldn’t want anyone to miss out on the delicious flavors.

Whether you choose to serve these Lemongrass Pork Kebabs as a main course or an appetizer, their unique and zesty taste will transport your taste buds to the heart of Vietnam. Enjoy the captivating blend of flavors and textures that make this dish truly unforgettable.