thai

Grilled Lemongrass Pork with Jeow Style Dipping Sauce and Sticky Rice

This grilled dish pairs pork shoulder, thin sliced with sticky rice, dry, lemongrass, finely minced and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

61 g Carbohydrates

30 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

159g pork shoulder, thin sliced 375 kcal
61g sticky rice, dry 223 kcal
11g lemongrass, finely minced 4 kcal
6g garlic, minced 9 kcal
14g fish sauce 5 kcal
15g lime juice 5 kcal
5g toasted rice powder 7 kcal
2g chili flakes 6 kcal
5g sugar 19 kcal
1g black pepper, ground 2 kcal

Cooking instructions

sticky rice
Rinse sticky rice, soak 20 minutes, drain, then steam 18-22 minutes until tender; keep covered.
pork shoulderlemongrassgarlicfish saucesugarblack pepper
Mix minced lemongrass, garlic, fish sauce, sugar, and black pepper in a bowl. Toss with sliced pork shoulder and marinate 10-15 minutes while the rice cooks.
pork shoulder
Heat a grill pan or skillet over medium-high. Sear pork 2-3 minutes per side until browned and cooked through.
fish saucelime juicetoasted rice powderchili flakes
Make the dipping sauce: stir lime juice, fish sauce, toasted rice powder, and chili flakes (and a spoon of water if needed) into a pourable sauce.
pork shouldersticky ricefish sauce
Serve pork over sticky rice with dipping sauce on the side. Spoon extra sauce over pork as you eat.