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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PORK ON LEMONGRASS STICKS

From: Silk Elephant - Chef Norraset Nareedokmai
Primary category: Steel City Chefs

INGREDIENTS:

14-16 ounces of ground pork
5 cloves of crushed garlic (preferably freshly crushed)
2 stocks of lemongrass (finely minced)
8 more stalks of lemongrass (to make the lemongrass rods from – about 6-8 inches in length)
¼ cup of cilantro root, finely chopped
1 tablespoon of sugar
1.5 tablespoons of Thai soy sauce
Salt & pepper to taste
DIRECTIONS:
Finely mince the ground pork. Combine all other ingredients in a mixing bowl. Once mixed, divide the mixture into 8 portions. Mold the portions into a tear drop. Hold the heavier part of tear drop in the base of your hand. Push half the length of the lemongrass stick into the top part of the tear drop. Pat the meat to mould it tightly around the lemongrass sticks.
Steps to cooking:
Place the lemongrass sticks into a steamer. Put the tear drop end down, and lean the sticks against the side of the steamer. Steam for about 10 minutes to precook. On a heated, slightly oiled grill, brown the sticks on all sides. Serve with a slightly chilled, premade sweet chili sauce.
(portion is 2 sticks per person – yields 8)

ingredients(s): lemongrass, ground pork,

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