Cambodia - Pork Brochettes with Shredded Coconut

Pork Brochettes with Shredded Coconut

Makes 16 skewers

Ingredients

-       16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)

-       1/4 cup lemongrass paste (see below)

-       1/2 cup freshly grated coconut or packaged unsweetened shredded coconut

-       1 tablespoon sugar

-       1/2 teaspoon salt

-       1 pound pork tenderloin, pork loin or fresh ham, cut into pieces 1 1/2

-       inches long by 1 1/4 inches wide and 1/2 thick

-       For the Lemongrass Paste:

-       1 stalk lemongrass, thinly sliced*

-       2 large shallots, coarsely chopped

-       5 garlic cloves, coarsely chopped

-       2 kaffir lime leaves, deveined*

-       1/8 teaspoon turmeric

-       1/4 cup water

-       *Available in Asian markets

Directions

-       Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.

-       Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well.

-       Add the pieces of pork and stir to coat thoroughly with the paste.

-       Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.

-       Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat.

-       Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers.

-       Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside.

-       Serve immediately.