Combine the first 10 ingredients in a medium bowl. Mix in the pork. Cover, refrigerate and marinate the pork 30 minutes.
Preheat the oven to 425˚F. Line a baking sheet with parchment paper. With lightly cold water dampened hands, divide and form meat mixture into 12, about 3” to 4” long, oblongs. Insert a skewer or piece of lemon grass into each ball. Press on the meat where the skewer was inserted to ensure it adheres to it.
Set the skewers in a single layer on the baking sheet not touching. Roast 20 minutes, or until cooked through. Arrange the skewers on a platter and sprinkle with the sliced green onion and 2 Tbsp. chopped peanuts. Garnish with lime slices and serve with the sweet chili sauce.
Thai red curry paste and sweet chili sauce are sold in our ethnic foods aisle. If using lemon grass as the skewer in this recipe, when cutting them in half lengthwise, make sure the tough stem end remains attached as it will help the lemon grass hold together. Lemon grass is tough and fibrous and in this recipe is not meant to be eaten, just act as a skewer.