Ingredients:
12 bamboo skewers
2 stalks lemongrass, trimmed and coarsely chopped
1/2 teaspoon ground turmeric
2 garlic cloves, coarsely chopped
2 1/2 tablespoons fish sauce
2 teaspoons caster sugar
1 1/2 tablespoons peanut oil, plus
extra peanut oil, for cooking
fresh ground black pepper, to taste
750 g pork fillets, trimmed, cut into 3 cm pieces ( an inch and a bit)
400 g dried rice noodles, cooked and drained, following packet instructions
chili sauce, to serve
Directions:
Place the skewers in a bowl, cover with water and soak for 30 minutes.
Meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste. Cover with plastic wrap and refrigerate for 30 minutes.
Pre-heat a BBQ or chargrill on a medium-high heat.
Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
Divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.