Bacon-Pork Pops on Lemongrass Sticks

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Everyone liked these. I thought they were alittle too salty. Next time I will use low sodium soy sauce. I wrapped the stalks in foil and they came out perfectly.

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Delicious and very easy. I especially liked how the meatballs can be formed and refrigerated in advanced, and then just popped into the oven 20 minutes before the party.

I didn't need to add any salt to season - the bacon and soy sauce were more than enough. The only thing I would change for next time is to try soaking the lemongrass skewers in water - they burned under the broiler, and while it didn't affect the taste, the presentation wasn't as pretty.

Also, make sure to use a slotted broiler pan when cooking - these release a significant amount of fat, and without the broiler pan to drain the fat, they end up frying.

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I made this for a party and quadrupled the recipe.... I had to cook mine longer for some reason - 10 minutes per side. They were a HUGE hit. Gone in less than 30 minutes!

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Not only were these incredibly easy to make, but man were these delicious. I first thought that with all the bacon they were going to be too greasy....I was totally wrong. They came out golden brown and juicy. So good, that my husband and I have made them 3 times in one week!

We did have a small issue with the lemongrass sticks burning too quickly. Other that? Perfect! Try it with a squeeze of lime right right before you eat one. Mmmmmmm

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Im so glad I decided to double the recipe. They were absolutely tasty.

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These were the hit of the Superbowl party! I should have doubled the recipe they went so quickly! I used wooden skewers because I couldn't find lemongrass. I wrapped each skewer in foil prior to broiling to prevent burning. I will absolutely make this recipe again!

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This recipe sounded good and I've never used lemongrass before so thought it would be fun to try it. The recipe for the pork mixture was terrific, although next time I will use less bacon, maybe only 3 slices, and pre-cook it just a little to render some of the fat, before mixing with the ground pork. Other than that, my only complaint was the fact that the lemongrass sticks promptly burned up in the broiler and had to be removed and fresh ones put in before I could serve it. Tasted great, though.