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From The Elephant Walk Cookbook (Houghton Mifflin Company, 1998)
Pork
Brochettes with Shredded Coconut
Saik Chrouk Ch'ranouitk
.... 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
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.
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