- Large casserole dish
- Medium bowls with covers or use cling wrap
- Cutting board & very sharp knives
- Measuring cups & spoons
- Medium-sized pot
- Bamboo skewers
- Pastry brush
- 1 stalk lemon grass, bottom 4-6 inches trimmed & minced
- 1 two-inch fresh ginger, minced
- 6 garlic cloves, minced
- 1 teaspoon dried pepper flakes or 1 red chilli, seeded and minced
- 1/2 cup (125 mL) brown sugar
- 1/2 cup (125 mL) soy sauce
- 1 12 oz (350 mL) can of lemon-lime soda
- 2 pounds pork shoulder, cut into strips
- Combine the lemon grass, ginger, garlic, pepper flakes or chilli, brown sugar, soy sauce and lemon-lime soda in a bowl. Mix throughly and pour half of the marinade into another bowl. Cover the bowl and set aside.
- With the remaining mixture, pour over the sliced pork and work the marinade into the meat ensuring to coat all the meat. Cover and place in the fridge over-night to marinate.
- Skewering the meat is optional. You can simply barbecue the meat straight on the grill. If you wish to skewer the meat, however, be sure to soak the skewers in water for 30 minutes to prevent scorching. While you wait for the skwers to soak, prepare the sauce.
- Take the reserved marinade and heat up in a medium-sized pot. Reduce the glaze to approximately half to get a sweet and sticky sauce. Place aside until ready to barbecue.
- Once the meat is threaded onto the skewers, barbecue the meat over medium-high. Use the pastry brush to smear the sticky sauce on to the cooked side of the meat. This will help keep the meat moist while it cooks the raw side. Be sure to smear more sauce onto the other side once cooked.
- Serve hot with garlic rice or on its own.