Hoisin BBQ Pork Kebabs With Lemongrass Skewers

• 14 cup hoisin sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon sake (or dry white wine)
• 1 tablespoon honey
• 1 tablespoon chili-garlic sauce
• 250 g pork tenderloin
• 6 stalks lemongrass (pencil thin)
• salt
• pepper
• sesame seeds (to garnish)

1. Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl.
2. Set aside.
3. Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
4. Remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
5. Thread pork strips onto lemongrass stalks, accordion-style.
6. Using the tip of a sharp knife to make small cuts will make this task easier.
7. Season with salt and pepper.
8. Sear in a grill pan or on a grill over high heat until browned, about 4 minutes.
9. Turn skewers over and baste with hoisin mixture and cook 2 minutes more.
10. Turn and baste again.
11. Continue to grill until pork is cooked through and sauce is slightly carmelized.
12. Garnish with sesame seeds.

hoisin sauce, fresh ginger, garlic, sake, honey, chiligarlic sauce, pork tenderloin, stalks lemongrass, salt, pepper, sesame seeds

Taken from www.food.com/recipe/hoisin-bbq-pork-kebabs-with-lemongrass-skewers-392034 (may not work)