Pork Ginger Lemongrass Skewers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground pork mixed with egg, breadcrumbs, baking powder, and a spicy gingery lemongrass sauce. Skewered on soaked wooden sticks. Grilled till browned. Served with a chunky nutty dipping sauce with roasted cashews, fish sauce, garlic, sambal oelek, and brown sugar. The sauce is first simmered to blend the sharp aromatics and sweet heat. Skewers grilled over hot grill, turning multiple times, crisp exterior with juicy interior. Serve alongside herbed cabbage corn salad and carrot juice couscous for texture contrast and vibrant flavors. Balanced salty, sweet, spicy, crunchy, and fresh elements.
Prep:
50 min
Cook:
20 min
Total:
Servings:
4 servings
#Asian fusion
#grilling
#pork recipes
#skewers
#lemongrass
#cashew sauce
Ground pork, ginger, lemongrass. Spiced fibrous stalks chopped tiny. Aromatics punchy. Fish sauce salty umami swirl. Sweet brown sugar, smoky heat from chili. Nuts for crunch, texture breaks. Shoulder pork juicy, binds with egg and breadcrumbs. Baking powder lightens mix. Form tight sausages on sticks soaked water keeps wood from burning. Grill hot, watch closely. Brown, crisp, juicy inside. Dipping sauce thick, sticky with bits of cashews. Serve with bright vegetable salads, herby crunch cutting richness. Couscous fluffy, carrot juice adds subtle sweetness plus moist texture. Everything tuned.
Ingredients
Ginger Lemongrass Sauce
- 50 g (1/3 cup) ginger finely chopped
- 20 g (3 tbsp) lemongrass finely chopped
- 2 small shallots minced
- 4 cloves garlic minced
- 40 ml (3 tbsp) canola oil
- 150 g (2/3 cup) packed brown sugar
- 70 ml (1/3 cup) fish sauce
- 12 ml (2 1/2 tsp) sriracha
- 130 ml (about 2/3 cup) dry roasted cashews chopped
Pork Skewers
- 650 g (1 1/2 lb) ground pork shoulder
- 1 large egg
- 20 g (2 tbsp) panko breadcrumbs
- 6 ml (1 1/4 tsp) baking powder
- 12 flat wooden skewers soaked 30 minutes
About the ingredients
Ginger and lemongrass finely minced releases strong flavors, key for sauce. Adjust heat with sriracha depending on spice tolerance. Fish sauce adds savory depth but balance with brown sugar’s sweetness to avoid overpowering salt. Use roasted cashews for toasty nutty note instead of raw. Panko breadcrumbs lighter than regular, keep sausage tender. Baking powder added carefully; too much changes texture negatively. Soak skewers minimum 30 minutes to stop burning, wood must be wet throughout grilling. Egg binds; don’t overmix or tough. Ground pork shoulder preferred for fat content and tenderness.
Method
Sauce Preparation
- Heat oil medium in saucepan. Soft ginger, lemongrass, shallots, garlic 4 minutes. Add brown sugar, cook 2 more minutes until syrupy. Pour in fish sauce, sriracha, toss in chopped cashews last. Boil briefly then simmer 3 minutes. Set aside off heat.
Skewer Mixture
- Mix ground pork, egg, breadcrumbs, baking powder and 70 ml sauce until sticky but manageable.
Shaping
- Use 60 ml scoop or large spoon. Make 12 oval meatballs. With lightly oiled hands, mold each around wooden stick as tight sausage shape. Place on plate.
Grilling
- Preheat grill high heat, oil grate well. Place skewers down and grill 5 minutes per side, rotating often for charred blistered crust all round. Total about 18-20 minutes.
To Serve
- Serve hot skewers with remaining sauce as dip. Accompany with carrot-scented couscous and herb corn cabbage salad.
Cooking tips
Start by simmering aromatics in oil slowly to soften but not brown. Sugar dissolves then caramelizes slightly with garlic and shallots in pot. Add liquids last then boil off some water for thickness. Let sauce rest for flavors to meld. Mix meat lightly but thoroughly with egg and dry ingredients so it sticks. Scoop portions with ice cream scoop for uniform size. Oil hands to avoid sticking. Form sausage shape snug on bamboo sticks. Preheat grill to high, down oil grate to prevent sticking and flare-ups. Turn skewers multiple times to ensure even cooking and charred crust. Don’t rush flipping or meat will stick and break. Serve immediately with reserved sauce warm or room temp for dipping.
Chef's notes
- 💡 Use finely minced ginger and lemongrass. Tiny pieces release intense flavor needed for sauce. Don’t skip slow sautéing aromatics in canola oil; it softens but avoid browning to keep balance. Brown sugar adds caramel sweetness but cook it until syrupy not burnt. Add fish sauce and sriracha at end. Toss in chopped roasted cashews right before simmer stops sauce getting too smooth or oily. This keeps texture chunky.
- 💡 When mixing pork, egg, breadcrumbs, baking powder plus some sauce, avoid overmixing. Sticky but still manageable consistency makes shaping easier and keeps meat tender. Scoop uniform portions; size affects cooking time. Lightly oil hands before shaping sausage forms around soaked wooden skewers. Soaking prevents burning on grill. Keep meat tight and snug on stick to avoid falling apart when flipping often.
- 💡 Preheat grill high heat. Oil grate thoroughly to stop sticking. Place skewers down carefully. Rotate often, about five minutes per side. Charred, blistered crust all around needed; watch flare-ups. Don’t rush flipping or push meat forcibly; prevents breaking. Total grilling about 18 to 20 minutes depending on thickness. Thicker shapes need slightly more time. Rest skewers briefly off heat before serving to distribute juices.
- 💡 Keep sauce chunky with nut bits; no need to blend or puree. The sauce should be thick, sticky with visible cashew pieces for contrast against smooth coating on meat. If sauce thins out too much during simmer, can reduce longer or add more chopped nuts. Adjust sriracha quantity based on preferred heat level; milder or hotter possible by swapping sambal oelek instead. Brown sugar balances fish sauce saltiness; tweak if too salty.
- 💡 Serve skewers hot with reserved sauce for dipping. Carrot-scented couscous adds subtle sweetness, moisture, and fluffy texture. Herb cabbage corn salad brings fresh crunch, slight bitterness, contrast against pork richness. Garnish with fresh herbs like coriander or mint for brightness. The balance between salty, sweet, spicy, crunchy, and fresh elements makes each bite complex but approachable. Don't overload but keep all parts visible on plate.
Common questions
How to avoid skewers sticking to grill?
Oil grate very well before heating. Soak wooden sticks for 30+ minutes so they don’t burn and crack, causing sticking. Turn skewers gently and often for even cooking. Avoid pushing or scraping hard. Medium-high heat not too low keeps crust without tearing.
Can I make sauce ahead?
Yes. Sauce can cool and store refrigerated 2-3 days. Flavors meld better after resting. Reheat gently without high boil. Add chopped cashews fresh or before reheating to keep crunch. Swap fish sauce type if sensitive to saltiness, balance with brown sugar.
What if meat mixture too wet or dry?
If too wet add more panko breadcrumbs little by little, mix gently, avoids dense meat. Too dry means pork might be lean or egg underused, add splash of sauce or a little water. Baking powder lightens texture but too much creates off mouthfeel, measure precisely.
How to store and reheat leftovers?
Wrap skewers tightly, fridge up to 3 days. Reheat in oven or grill to keep exterior crispy, microwave makes soggy. Sauce separate or mixed in, rewarm gently on stovetop. Can freeze cooked skewers in airtight bags, defrost overnight fridge before reheating hot.
