Thai · Dinner
Grilled Pork Skewer Rice Plate
Grilled pork shoulder skewers marinated in garlic, cilantro, white pepper and fish sauce, char-grilled over high heat and served over jasmine rice with tangy nam jim dipping sauce, cucumber, and scallion. Smoky, salty-sweet pork balances against the sharp lime-chili sauce and plain steamed rice.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
18.6gFat
41.5gCarbs
15.3gSugar
1.8gFiber
2180mgSodium
106mgChol
5.9gSat Fat
680mgPotassium
55mgCalcium
2.6mgIron
0.7mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice the pork shoulder into thin strips about 1/2 inch thick and thread onto soaked bamboo skewers.
2
Marinate
Combine fish sauce, garlic, cilantro stems, white pepper, brown sugar and soy sauce in a bowl, coat pork and refrigerate 30 minutes.
3
Char
Brush vegetable oil over a hot grill set to high heat and cook skewers 3 to 4 minutes per side until charred and pork shows no pink inside.
4
Whisk
In a small bowl, whisk lime juice, sugar, garlic and chili with fish sauce until sugar dissolves and sauce thickens slightly, then plate the jasmine rice, lay the grilled pork skewer alongside, add cucumber slices and scallion, and serve the nam jim sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro stems
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp vegetable oil
- 7 oz200g cooked jasmine rice
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 1 clove1 clove garlic
- 11 small fresh chili
- 2 tsp2 tsp fish sauce
- 44 cucumber slices
- 2 tbsp2 tbsp scallion
