i hope i'm not too late, k-l.
i think greg is describing how to make lemon grass mash or paste for use in cooking. lemongrass can have very tough layers.
if you have a lot, like where you just need to get rid of lemongrass because it can get invasive in a garden, use the overage of stalks as a skewer for the pork, bell pepper, and pineapple, then grill.
just strip down the lower section of the lemongrass to a pencil thin stick.
use a slightly smaller wooden stick (like a chopstick) to make holes in the pork, pepper, and pineapple, then carefully feed the lemongrass skewers through.
as they grill, the lemongrass wil flavour the things skewered on it.
i've done this with chunks or folds of white fleshed fish (or shrimp), with peppers and onions, cherry tomatoes, and beer soaked mushrooms (button, crimini, and even shiitake). it was fantastic!
this technique also works with rosemary branches, and sage stems. pick off most of the needles/leaves retaining a few and leaving a bunch of smaller ones on one end for effect, then skewer pre-drilled food.
hth.