Lemongrass Pork Kebabs

• 12 bamboo skewers
• 2 stalks lemongrass, trimmed and coarsely chopped
• 12 teaspoon ground turmeric
• 2 garlic cloves, coarsely chopped
• 2 12 tablespoons fish sauce
• 2 teaspoons caster sugar
• 1 12 tablespoons peanut oil, plus
• extra peanut oil, for cooking
• fresh ground black pepper, to taste
• 750 g pork fillets, trimmed, cut into 3 cm pieces (an inch and a bit)
• 400 g dried rice noodles, cooked and drained, following packet instructions
• chili sauce, to serve

1. Place the skewers in a bowl, cover with water and soak for 30 minutes.
2. Meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
3. Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Pre-heat a BBQ or chargrill on a medium-high heat.
6. Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
7. Divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.

bamboo skewers, stalks lemongrass, ground turmeric, garlic, fish sauce, caster sugar, peanut oil, extra peanut oil, fresh ground black pepper, pork, rice noodles, chili sauce

Taken from www.food.com/recipe/lemongrass-pork-kebabs-135173 (may not work)