Lemongrass Pork Skewers

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.