laotian

Grilled Pork Neck with Makrut Lime Leaf Relish and Steamed Rice

This grilled dish pairs pork neck steak with jasmine rice, uncooked, lime juice and makrut lime leaf, very finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

74 g Carbohydrates

13 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g pork neck steak 280 kcal
80g jasmine rice, uncooked 292 kcal
15g fish sauce 5 kcal
15g lime juice 5 kcal
6g garlic, minced 9 kcal
30g shallot, thinly sliced 22 kcal
2g makrut lime leaf, very finely sliced 1 kcal
4g Thai chilies, thinly sliced 2 kcal
1g black pepper 3 kcal

Cooking instructions

jasmine rice
Rinse the rice until the water runs mostly clear. Cook the rice in a small pot with 3/4 cup water, covered, on low heat until tender, 15 to 18 minutes; rest 5 minutes.
pork neck steakjasmine ricefish saucelime juicegarlicmakrut lime leafblack pepper
While rice cooks, season the pork neck with fish sauce, lime juice, minced garlic, black pepper, and half of the chopped makrut lime leaf. Let sit 10 minutes.
pork neck steak
Heat a grill pan or skillet over medium-high. Grill the pork 4 to 5 minutes per side until browned and cooked through (about 145 to 160F, depending on preferred doneness). Rest 5 minutes, then slice thin.
fish sauceshallotmakrut lime leafThai chilies
Stir together the relish: remaining makrut lime leaf, sliced shallot, Thai chilies, and a squeeze of any remaining lime. Taste and adjust with a few drops of fish sauce if needed.
pork neck steakjasmine ricemakrut lime leaf
Serve sliced pork over rice with the makrut lime leaf relish on top or on the side.