How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
6 plump lemongrass stalks
2 pounds ground pork
1/4 cup finely chopped cilantro
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced
1/2 teaspoon green curry paste
Vegetable oil, for brushing
Salt and freshly ground pepper
Chopped peanuts and lime wedges
Light a grill. Cut two-thirds off the tops of the lemongrass. Cut the tops crosswise into 5-inch lengths to make 16 skewers. Peel off any browned layers. Peel the bottom-third portions of 2 of the stalks to their inner bulbs and mince. Freeze the other 4 bulbs for another use.
In a large bowl, combine the ground pork with the minced lemongrass, chopped cilantro, soy sauce, ginger, garlic and curry paste.
Line a large baking sheet and a work surface with plastic wrap. On the work surface, using moistened hands, form scant 1/4-cup mounds of the pork mixture into sixteen 3-by-2-inch rectangles. Lay the lemongrass skewers on the pork rectangles and pinch the meat all around the lemongrass skewers. Transfer the skewers to the baking sheet.
Brush the pork lightly with oil, season with salt and pepper and grill the skewers over a medium-hot fire, turning once or twice, until browned and just cooked through, about 7 minutes. Transfer the pork skewers to a large platter, sprinkle with the chopped peanuts and serve with lime wedges.