Lemongrass Pork Skewers With Pea And Rice Noodle Salad

Name: Lemongrass Pork Skewers With Pea And Rice Noodle Salad
Ingredients: 1kg pork neck, trimmed; 150g snow peas (mange tout), trimmed and shredded; 100g sugar snap peas, trimmed; peanut oil, for brushing; 1 x small Lebanese cucumber, peeled, seeded and sliced; 2 cups small betel leaves+ or purple basil leaves; 250g vermicelli rice noodles, cooked; baby (micro) lemon balm leaves, to serve (optional); 2 lemongrass stalks, white part only, thinly sliced; 1 clove garlic; 1 x 3cm piece (15g) ginger, peeled and finely grated; 1 tablespoon honey; 2 tablespoons fish sauce; ¼ cup (60ml) peanut oil; 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 tablespoon finely grated palm sugar; 1 teaspoon soy sauce; 1 small green chilli, thinly sliced

www.donnahay.com.au

These lemon grass pork skewers are a perfect balance of tangy citrus and honeyed flavours. I love them with a fresh pea and rice noodle salad, perfect for a weekend barbecue or picnic.

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Ingredients

1kg pork neck, trimmed
150g snow peas (mange tout), trimmed and shredded
100g sugar snap peas, trimmed
peanut oil, for brushing
1 x small Lebanese cucumber, peeled, seeded and sliced
2 cups small betel leaves+ or purple basil leaves
250g vermicelli rice noodles, cooked
baby (micro) lemon balm leaves, to serve (optional)
2 lemongrass stalks, white part only, thinly sliced
1 clove garlic
1 x 3cm piece (15g) ginger, peeled and finely grated
1 tablespoon honey
2 tablespoons fish sauce
¼ cup (60ml) peanut oil
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon finely grated palm sugar
1 teaspoon soy sauce
1 small green chilli, thinly sliced

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Lemongrass Pork Skewers With Pea And Rice Noodle Salad

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