Lemongrass Pork

2 stalks lemongrass, minced
3 cloves garlic, chopped
1 large or 2 small shallots, chopped
1 serrano chili, chopped (optional)
2 1/2 Tbsp. fish sauce
2 Tbsp. water
2 Tbsp. lime juice
1/4 tsp. pepper
1 Tbsp. sesame oil

1 lb. pork loin or shoulder butt, or 1 lb. pork chops

Place all marinade ingredients into blender. Blend until mixture forms a paste. Pour into a bowl and set aside.
Slice pork loin or shoulder butt across the grain into very thin slices (less than 1/4 inch). Add to marinade and stir thoroughly to coat. If using pork chops, add to marinade and coat. Let stand at room temperature for 1 hour or marinate in refrigerator overnight.
Soak bamboo skewers in water for 30 minutes. Thread sliced pork onto skewers so that meat lies flat and even. If using pork chops, no need to skewer.
Heat barbeque to medium high and grill skewered pork for 3 minutes each side. Cook pork chops over medium heat for 8 minutes each side or until cooked to desired doneness.

Makes 4 to 6 servings

**This recipe works equally well with chicken legs and thighs or thinly sliced beef.

Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid