Laotian Grilled Pork Skewers with Papaya Salad and Sticky Rice

• 2 pounds ground pork
• 1 whole egg
• 2 tablespoons minced garlic
• 1/2 teaspoon minced ginger
• 2 tablespoons thinly sliced green onions
• 1/2 tablespoon sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon thinly sliced kaffir lime leaf
• Salt and fresh ground black pepper
• Sticky Rice, recipe follows
• Papaya Salad, recipe follows

1. Combine all ingredients and form into 1 to 1 1/4-ounce balls.
2. Skewer 8 meatballs onto skewers that have been soaked in water for 30 minutes.
3. Grill over medium-high charcoal for about 8 minutes or until cooked through.
4. To serve, place Sticky Rice on 1 half of serving plate, Papaya Salad on the other, and 1 pork skewer over both.
5. 2 cups glutinous rice
6. Water, to cover
7. Soak rice in water to cover at least 2 hours to overnight.
8. Place soaked rice in a cone shaped bamboo steamer basket over boiling water and steam, covered, for 35 to 45 minutes, turning rice over halfway through cooking.
9. 2 cloves garlic
10. 3 dried hot chiles
11. 3 fresh Thai chiles
12. 1 green unripe papaya, thinly shredded lengthwise
13. 2 teaspoons sugar
14. 1 lime, juiced
15. 1 tablespoon fish sauce
16. 6 cherry tomatoes, halved
17. In a large mortar and pestle, crush garlic and both types of chiles to a coarse paste.
18. Add papaya, sugar, and lime juice and continue to stir with the pestle and a spoon to blend.
19. Add the fish sauce and cherry tomatoes and combine.
20. Check seasoning and adjust, if necessary.

ground pork, egg, garlic, ginger, green onions, sugar, fish sauce, lime leaf, salt, sticky rice, papaya salad

Taken from www.foodnetwork.com/recipes/emeril-lagasse/laotian-grilled-pork-skewers-with-papaya-salad-and-sticky-rice-recipe.html (may not work)