1 lemongrass stem, just the thick part of the base, chopped, o 2 strips of lemon bark
2 thick slices of galanga, Optional
1 teaspoon of chopped ginger
1 teaspoon of cumin ground
1/2 teaspoon shredded fennel
1 spoonful of shredded coriander
1 teaspoon of turmeric
1/2 teaspoon salt
1 tablespoon of fine brown sugar
1 tablespoon lemon juice, malt vinegar or tamarind sauce
Put the pork in the freezer 30 minutes for him to stand firm.
Clean up fat and nerve meat. Cut it into very thin regular strips. Whisk the onion well in a blender.
Pour in the garlic cloves and lemongrass and beat them until there are no lumps left. adding water if necessary. Put the mixture in a large bowl.
Put the galanga, the ginger, cumin, the fennel, cilantro, turmeric, Salt, sugar and lemon juice; reel them.
Add the meat and stir well. Save it, capping, in the fridge all the no che, stirring occasionally. Drain, reserving the marinade.
I'll make the meat on long bamboo skewers. Cover the ends of the skewers with aluminum so they don't burn. Place the skewers on a cold, lightly oiled gratin tray; gratins over medium-strong heat until the meat is tender.
Turn them around once in a while, spraying them with the marinade. Serve with fresh pineapple chutney.
Recipes easy to https://recetasdecocinafaciles.NET /