This is a very light and refreshing take on pork , with the citrsusy , floral notes from the lemon grass. It has all the Asian elements of hot , spicy ,sweet and salty.
serves 6 to 8
3/4 cup palm sugar
3/4 cup fish sauce
3 lemongrass stalks , trimmed , peeled , and finely grated ( white and light green parts)
4 large garlic cloves , finely grated
4 large fresh kaffir lime leaves , minced
2 tbs vegetable oil
2 lbs pork tenderloin , cut into 1/8 inch thick diagonal slices
18 long bamboo skewers
In a medium bowl , whisk together the sugar and fish sauce until sugar is completely dissolved . Stir in the lemongrass , garlic , kaffir lime leaves and oil until evenly distributed.
Put the pork and marinade in a resealable gallon plastic bag. Squeezing out the air , seal the bag . Holding on to the ends , shake the bag to coat the pieces evenly with the marinade . Refridgerate for 1 hour , turning the bag over every 15 minutes or so to redistrubite the marinade.
Soak the bamboo skewers in water for 30 minutes. Meanwhile , prepare a hot fire in a charcoal grill , or preheat a gas grill to 500*F (high).
Thread the pork on the skewers , leaving about 1 1/2 inches free on either end . grill the pork skewers , turning them once , until golden , 1 to 2 minutes . transfer pork to a serving dish .