Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Laotian Grilled Pork Skewers with Papaya Salad and Sticky Rice

Emeril Lagasse

Recipe courtesy Ben Whorton, Spring, Texas

Show: Emeril LiveEpisode: Emeril's Grilling Contest

Rated: 5 stars out of 5Rate itRead users' reviews (3)

  • Cook Time:

    45 min

  • Level:

    Intermediate

  • Yield:

    4 to 6 servings

Close

Times:

Prep
10 min
Inactive Prep
2 hr 30 min
Cook
45 min
Total:
3 hr 25 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 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

Directions

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:

2 cloves garlic

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

Recipe Collections

Showing 1-10 of 25

View all 25 Salad Collections

Read more Comments & Reviews (3)

Comments & Reviews

Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement