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500g (1 lb) pork mince
1/4 cup Marion’s Kitchen Vietnamese-Style Lemongrass & Garlic marinade
4 lemongrass stalks, halved crossways
mini baguettes, warmed, sliced open, to serve
butter lettuce leaves, to serve
fresh mint leaves, to serve
fresh coriander sprigs, to serve
Marion’s Kitchen Coconut Sriracha (or any hot chilli sauce of your choice), to serve
lime wedges, to serve
Place the pork and 1 tbsp of the Vietnamese Style Lemongrass & Garlic in a bowl. Season well with salt and black pepper and knead until mince is sticky.
Use wet hands to divide the mixture into 8 portions and roll each portion into a small sausage shape. Transfer to a tray and place, uncovered, in the fridge for 30 minutes to rest.
Thread the pork onto the lemongrass sticks, pressing well.
Lightly oil a barbecue flat plate or non-stick frying pan and heat to medium. Cook the skewers, turning and basting with the remaining marinade, for 8-10 minutes or until cooked through.
Remove the pork from the lemongrass skewers and serve in baguettes with lettuce, herbs and chilli sauce. Serve with lime wedges.
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