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
Combine all ingredients and form into 1 to 1 1/4-ounce balls. Skewer 8 meatballs onto skewers that have been soaked in water for 30 minutes. Grill over medium-high charcoal for about 8 minutes or until cooked through.
To serve, place Sticky Rice on 1 half of serving plate, Papaya Salad on the other, and 1 pork skewer over both.Sticky Rice:
2 cups glutinous rice
Water, to cover
Soak rice in water to cover at least 2 hours to overnight.
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.Papaya Salad:
3 dried hot chiles
3 fresh Thai chiles
1 green unripe papaya, thinly shredded lengthwise
2 teaspoons sugar
1 lime, juiced
1 tablespoon fish sauce
6 cherry tomatoes, halved
In a large mortar and pestle, crush garlic and both types of chiles to a coarse paste. Add papaya, sugar, and lime juice and continue to stir with the pestle and a spoon to blend. Add the fish sauce and cherry tomatoes and combine. Check seasoning and adjust, if necessary.
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