Grilled Pork Skewers

• 1 stalk lemongrass, bottom 4-6 in trimemd and minced
• 4 tsp minced ginger
• 1 Tbsp minced garlic
• 1 tsp dried red pepper flakes
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1 12-oz can lemon lime soda
• 2 lbs pork shoulder, sliced into thin strips
• skewers
• rice, for serving
• vegetable side

In a large bowl, combine the lemongrass, ginger, garlic, red pepper flakes, brown sugar, soy sauce, and soda and stir until the sugar is dissolved. Pour half the marinade into a small container or bowl, and then cover and set aside in the refrigerator.

lace the pork in a large shallow baking dish and pour in the other half of the marinade. Cover the pork and refrigerate overnight. If using bamboo skewers, soak at least 30 minutes.

Preheat the grill for direct high heat grilling.

Pour the reserved unused marinate into a small pot over high heat. Bring it to a boil and cook, stirring constantly, until it reduces into a glaze and has a thick syrup consistency, 5-10 minutes. Remove the glaze from the heat and set aside to cool slightly.

Meanwhile, remove the pork from the marinade and discard the marinade. Thread the pork onto the skewers so the meat is spaced evenly. Place the skewers on the grill and brush with the glaze. Grill, while brushing with the glaze and turning frequently, 7-8 minutes, or until the pork is cooked through and nicely glazed and charred.

Makes 4-6 servings.