Lemongrass Pork with Pineapple, Mint, and Cilantro Salsa

A wonderfully refreshing salsa is the perfect accompaniment to lemongrass pork kebabs. You can opt to serve this on top of rice as well.

Serves 4  Prep Time 40 minutes (excluding marinating time)  Cooking Time 10 minutes

For the salsa
1 cup diced fresh pineapple
3 tablespoons chopped cilantro, plus more for garnish
1 tablespoon chopped mint, plus more for garnish
2 cloves garlic, minced
1 (1-inch) piece ginger, minced
2 tablespoons minced spring onions
2 stalks lemongrass, pounded and chopped
      (Click to see How to Prep Lemongrass)
3 tablespoons fish sauce (patis)
1 tablespoon honey
      (Learn How to Measure Honey here)
zest and juice from 1 lime

4 pieces boneless pork chops
3 stalks lemongrass, pounded and chopped
juice from 1 lime
2 cloves garlic, minced
3 tablespoons fish sauce (patis)
pepper to taste

1  Make the salsa: Mix all ingredients in a bowl. Toss and leave in the fridge for about 20 minutes.

2  Slice each pork chop into 3 portions. Marinate pork in the remaining ingredients for at least 2 to 6 hours.

3  Use 2 barbecue sticks to skewer each slice of pork. Grill over medium flame, about 2 minutes per side. Serve with salsa.

Photography by Miguel Nacianceno| Styling by Liezl Yap | Props from Rustan's Department Store (napkins and placemats)

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