Pork Skewers with Lemongrass

This dish reminds me of the skewers served in Bali-Bali...

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

1 piece of fresh ginger, the size of a hazelnut
1 clove garlic
1/2 lemon
250 g pork
30 g peanuts
1 tsp powdered cumin
2 tbsp soy sauce
9 pieces of lemon grass
1/2 can coconut milk
cooking oil
salt and freshly ground pepper

Method
1. Peel the ginger and the clove of the garlic.
2. Squeeze the juice from the lemon.
3. Mince the pork, garlic and ginger in the food processor.
4. Stir in the cumin, soy sauce, lemon juice, salt and pepper. Give the mix one last whiz once you've added the peanuts.
5. Shape the resulting paste around 8 pieces of lemon grass - they should look like kebabs threaded on regular skewers. Chill in refrigerator for at least an hour.
6. Cut the last piece of lemon grass into 4 or 5 pieces.
7. Pour the coconut milk into a small pan, add the lemon grass and heat it until it just starts to bubble.
8. Turn off the heat and leave it to infuse.
9. When you're ready to serve them, fry the kebabs for 6 minutes over a medium heat into a skillet with a little oil.
10. Reheat the sauce, season to taste and remove the pieces of lemon grass before serving it.