Thai · Dinner
Grilled Marinated Pork Skewers (Keto)
Cubes of pork shoulder marinated in coconut cream, fish sauce, garlic, cilantro root and white pepper, threaded onto skewers and grilled over open flame until charred at the edges. Served with a coconut-peanut dipping sauce and a cucumber-cabbage side, keeping the plate low-carb and rich.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
438Calories
33.6gProtein
30.1gFat
11.8gCarbs
4.6gSugar
3.4gFiber
1785mgSodium
123mgChol
13.9gSat Fat
720mgPotassium
68mgCalcium
2.6mgIron
0.9mcgVitamin B12
21mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and pat dry. Mince the garlic and chop the cilantro root, peanuts, Thai chili, cabbage and cucumber.
2
Marinate
Mix pork with coconut cream, fish sauce, garlic, cilantro root, white pepper and coriander until coated. Cover and refrigerate for 2 hours.
3
Grill
Thread marinated pork onto skewers, leaving gaps between pieces. Grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes until charred and cooked through.
4
Plate
Whisk together coconut cream, fish sauce, lime juice, peanuts and Thai chili for sauce. Toss cabbage and cucumber with sesame oil. Serve skewer with salad, sauce and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 tbsp60g coconut cream
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro root
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp ground coriander
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp coconut cream (for dipping sauce)
- 2 tsp2 tsp fish sauce (for dipping sauce)
- 1 tsp1 tsp lime juice
- 22 Thai chili
- 2 cup150g cabbage
- 2/3 cup80g cucumber
- 2 tsp2 tsp sesame oil
- 2 sprig2 sprig cilantro leaves
