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.
Ingredient quantities automatically adjust to your calorie target.
200g pork neck steak280 kcal
80g jasmine rice, uncooked292 kcal
15g fish sauce5 kcal
15g lime juice5 kcal
6g garlic, minced9 kcal
30g shallot, thinly sliced22 kcal
2g makrut lime leaf, very finely sliced1 kcal
4g Thai chilies, thinly sliced2 kcal
1g black pepper3 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.
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.
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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. 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. 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. Serve sliced pork over rice with the makrut lime leaf relish on top or on the side.","cookingInstructions":["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.","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.","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.","Stir together the relish: remaining makrut lime leaf, sliced shallot, Thai chilies, and a squeeze of any remaining lime. 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