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Kim’s Asian Piggy Pops on Lemon Grass Skewers

I made these for a dinner party when my sister came to visit and it was a major hit. Enjoy!

Ingredients:

  • ½ pound thin-cut bacon, minced ( I use nitrite free bacon or you can use turkey bacon)
  • 1 pound ground pork butt or ground chicken
  • 2 cloves garlic, grated
  • 1 tablespoon minced fresh cilantro or parsley
  • 1 teaspoon grated peeled ginger
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • kosher salt & freshly ground pepper
  • 4 stalks lemongrass, cut into twelve 4 inch sticks
  • Sweet chili sauce for dipping – purchase in a bottle at an Asian grocery store

Directions:

  • Soak lemon grass in water for 15 minutes.
  • Preheat the broiler.
  • Line a cookie sheet
  • Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and
    season with salt and pepper
  • With dampened hands form the meat mixture into 12 meatballs then mold each one around a lemon
    grass stick to shape it like a sausage, leave a good long end for the handle.
  • Put the pops on a foil lined broiler pan and broil until golden brown – approximately 3- 4 minutes per
    side.
  • Serve with sweet chili sauce.