5
Servings
Ingredients
2
Tbsp
lemongrass
(finely chopped, bottom part only, outer layers removed)
2
Tbsp
minced garlic
2
Tbsp
shallots, minced
2
cilantro roots
2
Tbsp
fish sauce
2
Tbsp
honey
(or agave nectar, or brown sugar)
2
Tbsp
soy sauce
1
Hawaiian chili pepper
1
lb
pork tenderloin
(cut into 1/4" thin strips)
15
bamboo skewers
(soaked in water for 30 minutes)
Cooking Time:
45 min
Instructions
In a food processor or blender, add the lemongrass, garlic, shallots, cilantro, fish sauce, honey, soy sauce and chili pepper. Pulse until fully blended with a smooth consistency. Marinate meat in the sauce for at least 4 hours or up to 1 day.
If using skewers, pre-soak in water for at least 30 minutes to avoid burning them. Skewer the pork tenderloin and barbecue or cook on an indoor gril pan over medium high heat until thoroughly cooked and nicely charred.
This is a great finger food for casual entertaining – nothing beats the ease of eating off of a stick! You can also pan fry and sear the pork tenderloin without skewering it, but for best results, you’ll want to make individual skewers and grill.
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Source:
Chef Michi Watari
