Vietnamese · Dinner
Grilled Pork Rice Bowl (High-Protein)
Grilled pork shoulder marinated in fish sauce, garlic and lemongrass, served over jasmine rice with a fried egg, pickled vegetables, cucumber, and edamame. Nuoc cham dressing ties together the smoky pork and fresh, crunchy components for a balanced Vietnamese rice bowl.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
52.3gProtein
26.8gFat
48.6gCarbs
16.4gSugar
6.1gFiber
2380mgSodium
387mgChol
7.9gSat Fat
1180mgPotassium
135mgCalcium
4.9mgIron
1.3mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk together fish sauce, garlic, lemongrass, lime juice, and brown sugar in a bowl until sugar dissolves, then coat the pork shoulder evenly.
2
Marinate
Refrigerate the coated pork for 30 minutes to allow the lemongrass and garlic flavors to penetrate the meat.
3
Grill
Heat a grill or grill pan to high heat. Grill the pork for 3 to 4 minutes per side until edges char deeply and the centre is no longer pink.
4
Fry
Heat vegetable oil in a skillet over medium heat and fry the egg for 2 to 3 minutes until the white sets fully and yolk edges firm.
5
Build
Spoon rice into a bowl, arrange pork, egg, pickled vegetables, edamame, and cucumber around it, then drizzle nuoc cham (lime juice, fish sauce, sugar, water, and chili mixed together) over top and scatter cilantro and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp brown sugar
- 190g190g cooked jasmine rice
- 22 large eggs
- 100g100g carrot, julienned and quick-pickled in rice vinegar
- 100g100g daikon, julienned and quick-pickled in rice vinegar
- 70g70g shelled edamame, cooked
- 120g120g cucumber
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp water
- 11 fresh chili
- 2 tsp2 tsp vegetable oil
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp sesame seeds
