Gordon Ramsay’s Vietnamese BBQ Pork Skewers
This is an easy recipe with outstanding flavor! Lemongrass is native to the Philippines and is used in Asian cuisine. You’ll find it in teas, soups and curries. It’s a tall tropical grass which has a lemon-like scent because the stalks contain essential oils. Lemongrass is considered a diuretic, tonic and stimulant. It’s also known as a mild insect repellent (citronella) and the essential oil is used in perfumery.
Serves 10 – 12
adapted from Gordon’s Great Escape
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 chillies, deseeded and finely sliced
1-2 tablespoons lemongrass, finely chopped
1 tablespoon sugar
1 tablespoon chilli sauce
2 tablespoon oyster sauce
2 tablespoons fish sauce
6 tablespoons coconut cream
2 tablespoons soy sauce
1 tablespoon honey
½ teaspoon chilli powder
1kg pork shoulder, cut into thin strips
Soak some wooden skewers in water to prevent burning at least 30 minutes. To make the marinade mix the garlic, ginger, chilli, lemongrass, sugar, chilli sauce, oyster sauce, fish sauce, coconut cream, soy sauce, honey, chilli powder in a large bowl and mix well to combine. Add the pork, mix well to coat and allow to marinate for up to an hour. Thread onto the bamboo skewers then char-grill until golden brown and cooked through. Serve on a bed of shredded lettuce and scatter with toasted sesame seeds to serve.
The Culinary Chase’s Note: The aromas of all the ingredients were ignited on the bbq and brought back delicious food memories of Asia. Lemongrass stalks should be firm and stay away from those whose outer stalks are brown or crusty. If you can’t find fresh lemongrass, check out the frozen section of your grocery store. You can substitute lime or lemon juice for lemongrass.