Moo Yang Takrai (Spicy Lemongrass Pork with Plum Sauce)

Serves: 4

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a mortar and pestle, pound garlic, cilantro root or cilantro stems, salt and pepper together to make a paste. Or, with the flat side of a large knife, “scrape” minced cilantro, garlic, salt and pepper across a cutting board to blend into a paste. Mix the paste with sugar and soy sauce until blended.

In a large bowl, combine garlic paste with pork and minced lemongrass. Mix well and divide into 8 patties. Flatten each patty in the palm of your hand into a disc and place lemongrass stalk in the center; wrap the patty firmly around the stalk to seal.

Heat grill to medium-high and brush lightly with canola oil. Grill pork so all sides are cooked, 5 to 8 minutes. Serve with Plum Sauce or sweet chili sauce.

Notes

To mince lemongrass, trim off the tough root end, about 1 inch, and the top part, leaving 6 to 8 inches of the stalk. Pound the stalk with a heavy object, such as a meat hammer, then finely mince the softer parts of the lemongrass. For a demonstration, see Pranee’s video at youtube.com/ilovethaicooking.

Recipe by Pranee Halvorsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: grilling, pork

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