Thai · Dinner
Grilled Pork Skewer Rice Plate (GLP-1)
Thai-style grilled pork tenderloin skewers served over jasmine rice with a bright lime-fish sauce dressing, cucumber, edamame and cabbage slaw, fresh cilantro and chili. Built as a lighter, protein-forward version of classic street-food for easier digestion and steady portions.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
41.2gProtein
10.9gFat
33.8gCarbs
9.4gSugar
6.1gFiber
1580mgSodium
97mgChol
2.6gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Combine pork tenderloin strips with fish sauce, garlic, brown sugar and white pepper; coat well and refrigerate 20 minutes.
2
Grill
Cook skewer over medium-high heat 4 to 5 minutes per side until lightly charred and firm with no pink inside.
3
Toss
Mix cabbage, cucumber, edamame, chili and cilantro with lime juice, fish sauce and sesame oil until coated.
4
Plate
Spoon jasmine rice onto plate, top with pork skewer and pile dressed slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp white pepper
- 2/3 cup130g jasmine rice, cooked
- 2/3 cup100g edamame, cooked
- 1 cup70g cabbage
- 1/2 cup60g cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 11 small chili
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp sesame oil
