filipino

Grilled Lemongrass Pork with Coconut Rice and Cucumber Salad

This grilled dish pairs pork shoulder, thin slices with white rice, uncooked, coconut milk and lemongrass, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

56 g Carbohydrates

36 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

117g pork shoulder, thin slices 276 kcal
51g white rice, uncooked 186 kcal
66g coconut milk 130 kcal
58g water 0 kcal
10g soy sauce 7 kcal
9g cane vinegar 2 kcal
6g brown sugar 23 kcal
6g lemongrass, finely sliced 2 kcal
6g garlic, minced 9 kcal
88g cucumber, sliced 13 kcal
1g ground black pepper 2 kcal

Cooking instructions

pork shouldersoy saucecane vinegarbrown sugarlemongrassgarlicground black pepper
In a bowl, combine soy sauce, cane vinegar, brown sugar, lemongrass, garlic, and black pepper. Add pork and marinate 15-30 minutes.
white ricecoconut milkwater
Cook coconut rice: in a small pot combine rice, coconut milk, water, and salt. Bring to a boil, cover, and simmer on low 15 minutes; rest 5 minutes and fluff.
cane vinegarcucumber
Make quick salad: toss cucumber with a splash of cane vinegar and a pinch of salt; set aside.
pork shoulder
Heat a grill pan or skillet over medium-high. Cook pork 3-4 minutes per side until browned and cooked through.
pork shoulder
Brush the pan with any remaining marinade and let it reduce for 30-60 seconds; spoon over pork.
pork shoulderwhite ricecoconut milkcucumber
Serve pork with coconut rice and cucumber salad.