Lemongrass pork skewers with green bean salad
Wrap pork mince around lemongrass skewers before cooking for serving in lettuce leaf cups. Make an easy salad with finely chopped green beans to serve on top
- 8 stems (buy long ones from Asian shops if you can) lemongrass
- 500g minced pork
- 1 tbsp cornflour
- 1½ tbsp fish sauce
- 2 shallotsfinely chopped
- 2 tbsp sriracha chilli sauceplus more to serve
- finely chopped to make 2 tbsp coriander
- oil
- 100g green beanstailed and finely chopped
- a pinch sugar
- ½ limejuiced
- 1 round head lettuce
Nutrition: per serving
- kcal147
- fat7.4g
- carbs5.2g
- fibre1.3g
- protein14.2g
- salt1.2g
Method
step 1
Peel the lemongrass stems until you reach a nice smooth, fresh looking stalk. Tip the pork into a bowl. Mix the cornflour into 1 tbsp fish sauce and add this to the pork along with the shallots, sriracha and coriander. Season well and mix everything together with your hands.
step 2
Divide the mixture into 8 pieces and then mould each piece around a lemongrass stalk, leaving about 1cm free at one end. Very lightly brush with oil. Mix the beans with the remaining fish sauce, sugar and lime juice.
step 3
Heat a large frying pan to medium and cook the skewers flat, turning them so they colour all over and cook through – this will take about 20 minutes. Fat will come out of the pork mince, so tip any excess off as you cook.
step 4
Serve in lettuce leaf cups, sliding the pork off the lemongrass and adding some green beans and dressing with more sauce.
