Lemon grass pork skewers

Lemon grass pork skewers


2 people made this

These lean pork skewers are flavoured with Southeast Asian accents: lemongrass, fish sauce, fresh coriander and sweet chilli sauce.

Janet Mitchell

Serves: 4 

  • 3 cloves garlic, crushed
  • 2 tablespoons chopped fresh lemongrass
  • 1/4 cup finely chopped fresh coriander stalks
  • 2 tablespoons reduced-salt soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon white pepper
  • 500 g lean pork strips
  • 1/2 cup sweet chilli sauce

Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

  1. If you're using bamboo skewers, soak 32 small skewers in water for 30 minutes so that they won't burn during cooking.
  2. Combine the garlic, lemon grass, fresh coriander, soy sauce, fish sauce, sesame oil, brown sugar, ground coriander, pepper and 1/3 cup water in a large flat dish.
  3. Thread 2 pork strips lengthways onto each skewer. Add the skewers to the marinade and put aside for at least 20 minutes.
  4. Spray a large nonstick frying pan or barbecue plate with cooking spray. Heat over moderate heat and add the skewers. Cook in small batches, basting with the marinade, for 1 to 2 minutes or until just cooked, turning occasionally; don't overcook or the meat will dry out. Keep the first batch warm while cooking the rest. Serve with the sweet chilli sauce.

Did you know?

• Once considered a fatty meat, some cuts of pork actually have less fat than beef fillet.
• Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well.

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Reviews (1)


This was very tasty! Would use less sesame oil in it though, otherwise, the flavour of the lemon grass with the garlic and corriander is great!!! - 02 Oct 2011

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