vietnamese

Vietnamese Grilled Pork Skewers with Rice and Cucumber Salad

This grilled dish pairs pork shoulder with jasmine rice, cucumber and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

64 g Carbohydrates

31 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g pork shoulder (thinly sliced) 312 kcal
58g jasmine rice (uncooked) 212 kcal
132g cucumber (thinly sliced) 20 kcal
8g garlic (minced) 12 kcal
12g fish sauce 4 kcal
10g honey 30 kcal
7g neutral oil 62 kcal
10g rice vinegar 2 kcal
1g black pepper 2 kcal

Cooking instructions

Soak bamboo skewers in water for 20 minutes if using.
pork shoulder (thinly sliced)garlic (minced)fish saucehoneyneutral oilblack pepper
Mix minced garlic, fish sauce, honey, black pepper, and neutral oil. Toss with sliced pork shoulder and marinate 20-30 minutes.
pork shoulder (thinly sliced)
Thread pork onto skewers and grill or broil on high, turning once, 8-10 minutes total until browned and cooked through.
pork shoulder (thinly sliced)jasmine rice (uncooked)
Cook jasmine rice according to package directions while pork cooks.
cucumber (thinly sliced)rice vinegar
Toss cucumber with rice vinegar and a pinch of salt; let sit 5 minutes, then drain lightly.
cucumber (thinly sliced)
Serve skewers over rice with cucumber salad on the side.