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Dairy Free
Gluten Free

Pork-Lemongrass Skewers

with Crispy Rice & Bok Choy Salad

Cooking time

30 minutes




750 /serving

Spice up your day with this divinely original and devilishly clever recipe. Instead of wooden skewers, lemongrass stalks do an expert job of holding our ground pork, green curry, ginger and scallion patties together. These delectably fiery brochettes are served atop a bed of crispy rice and alongside a sweet-savoury bok choy and crushed peanut salad. All of these textures, aromas and flavours are sure to delight the senses.

We will send you:

  • 285g Ground pork
  • 20g Ginger
  • 2 Garlic cloves
  • 2 Scallions
  • 340g Baby bok choy
  • 2 Lemongrass stalks
  • 25g Peanuts
  • 14g Honey
  • 157g Jasmine rice
  • 18g Green curry paste
  • 15ml Japanese plum vinegar

Contains: Peanuts

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
32 g
Saturated Fat
8 g
1510 mg
Total Carbs
80 g
9 g
39 g
4 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic to the pot. Cook, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 14 to 16 minutes, until tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside in a warm spot.
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Mise en place
Cut off and discard the root ends of the bok choy and thinly slice the leaves crosswise. Peel and mince the ginger. Halve the lemongrass stalks widthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Prepare the pork lemongrass skewers
In a bowl, combine the ground pork, as much of the curry paste as you’d like (add ½ for medium spicy), the white bottoms of the scallions and ½ the ginger; season with S&P. Form into 4 ovals of equal size (double for 4 portions) and flatten one around each lemongrass stalk.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Cook the skewers*, 2 to 3 minutes on all 4 sides or until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Finish the rice
In the pan of fond, heat a drizzle of oil on medium. Add ½ the cooked rice and pack it down with the back of a spoon. Let cook, 6 to 7 minutes, until browned and crispy. Transfer back to the pot with the rest of the cooked rice and stir to combine.
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Make the salad & serve
In a small bowl, combine the vinegar, honey, as much remaining ginger as you’d like and 3 tbsp of oil (double for 4 portions); season with S&P. In a large bowl, combine the bok choy, peanuts and as many green tops of the scallions as you’d like; drizzle with as much of the dressing as you’d like and toss to combine. Divide the crispy rice and pork-lemongrass skewers between your plates (do not eat the lemongrass stalks). Serve the bok choy salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.