Sesame Oil Marinated Pork Brochettes [barbecue]
Comments:	A sophisticated gourmet dish. Used along with sesame oil, lemongrass is perfect to flavor pork and give it a toasted nut sent. When using lemongrass, we must remove the outer green part and finely chop the pale green lower part of the stem. Lemongrass really is popular in South-East Asian cuisine, just as garlic is to Mediterranean cuisine and chili peppers to Caribbean cuisine. Serve these brochettes along with rice.
Servings:	4

1 1/2 pounds [680 g] tenderloin or loin pork cubes 1 tablespoon [15 mL] sesame seeds Marinade 1/2 cup [125 mL] soy or fish sauce 1/2 cup [125 mL] dry Sherry or rice vinegar 3 or 4 garlic cloves, minced 3 tablespoons [45 mL] sesame oil 2 tablespoons [30 mL] vegetable oil 2 tablespoons [30 mL] freshly finely chopped lemongrass 1 tablespoon [15 mL] freshly finely chopped ginger 1 tablespoon [15 mL] brown sugar 1 seeded red chili pepper, finely chopped 4 skewers

Into a glass bowl, really well mix together all marinade ingredients. Add pork cubes; stir until well-coated. Leave to marinate, refrigerated, for 2 to 4 hours. Then preheat barbecue until charcoals become gray, almost white. Remove pork cubes from marinade; thread pork cubes onto skewers. Oil hot barbecue rack before laying brochettes onto rack. Barbecue for 5 to 7 minutes on each side, until pork cubes are well-done, no longer pink inside. Serve onto individual plates, sprinkled with sesame seeds.