Ingredients
500 g pork mince
4 eschalots, very finely diced
3 cloves garlic, minced
4 cm piece ginger, grated
4 Kaffir lime leaves, very thinly sliced
2 tsp caster sugar
1½ Tbsp fish sauce
6 lemongrass stalks, halved crossways
½ cup hoisin sauce
¼ cup chilli sauce
Juice of 3 limes
Cooking oil spray, to grease
Method
- Combine mince, eschalot, garlic, ginger, lime leaf, sugar and fish sauce in a large bowl. Beat with a wooden spoon until mixture is sticky, then divide into 12 equal portions. Form around 1 end of each lemongrass half, leaving a little of the stalk free. Transfer to a plate. Cover and put in fridge for 1 hour.
- Combine hoi sin sauce, chilli sauce and lime juice in a small saucepan and put over a medium heat. Simmer for 4 minutes, then set aside to cool slightly. Preheat grill or barbecue grill to high. Spray pork with cooking oil, then grill, turning regularly, for 8 minutes or until well browned and cooked through. Serve pork skewers with dipping sauce.
