Roll with this unlikely duo

Green apple is perfect with pork and adds a tangy sweetness to the pickle in this recipe

Lemongrass pork rolls with pickled cucumber, celery and apple SERVES: 4 Ingredients

2 lemongrass stems, pale section only, chopped

2 green shallots, chopped

1 fresh long red chilli, chopped

2 garlic cloves, halved

2 tbsp vegetable oil

60ml (1⁄4 cup) lime juice

2 tbsp grated palm sugar

1 1⁄2 tbsp fish sauce

500g pork scotch fillet, fat trimmed, cut into 3cm pieces 1 lebanese cucumber, halved, de-seeded, thinly sliced diagonally

1 small green apple, cut into matchsticks

1 large celery stick, cut into matchsticks

1⁄3 cup fresh mint leaves

4 french-style baguette rolls, warmed, split, buttered Chilli sauce, to serve

Method

Process lemongrass, shallot, chilli and garlic in a food processor until finely chopped. Add oil, half the lime juice, half the palm sugar and 1 tablespoon of the fish sauce. Process to a paste. Thread pork on to 4 metal or pre-soaked bamboo skewers. Place skewers in a glass or ceramic dish. Spoon over lemongrass paste. Set aside for 10 minutes to marinate.

For the pickle, whisk the remaining lime juice, palm sugar and fish sauce in a glass bowl. Season with pepper. Add the cucumber, apple, celery and mint. Toss to combine. Set aside for 10 minutes to develop the flavours. Drain off excess liquid.

Preheat a char-grill or barbecue on medium-high. Drain excess marinade from skewers. Spray with oil. Cook on chargrill, turning, for 6 minutes or until lightly charred and pork is just cooked through. Rest for 4 minutes. Divide rolls among serving plates. Top each with the pickle and a pork skewer. Serve with chilli sauce.

TIP: You can marinate the pork the night before. Thread pork on to skewers and place in a dish. Spoon over the paste, cover and place in the fridge until ready to cook the next day.