Marinated Pork Skewers with Green Salad
User Reviews
4.9
144 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Marinated Pork Skewers with Green Salad
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Marinated Pork Skewers with Green Salad feature pork neck marinated in a soy, lime, and brown sugar mixture, delivering a balanced savory and tangy flavor. The grilled skewers pair with a fresh salad of mixed greens, cucumber, radish, hot pepper, and green onion, dressed in a simple olive oil and balsamic vinaigrette. A side of vinegar-seasoned rice completes the meal.
Description
The pork is marinated to absorb the citrus acidity and sweetness from lime and brown sugar, then skewered and pan-fried for an even, caramelized exterior. The green salad combines thinly sliced vegetables and pepper with mixed greens, dressed lightly with balsamic vinegar and olive oil, adding brightness and crunch. Rice is cooked with a touch of vinegar and sugar, giving it a slightly tangy, seasoned flavor that complements the pork.
This dish combines savory grilled meat with fresh, crisp salad and tangy rice for balanced textures and flavors. It's suitable for a casual lunch or dinner where a flavorful protein is paired with refreshing vegetables and rice.
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Ingredients
- 400 g pork neck
- 50 ml soy sauce
- 1 lime
- 20 g brown sugar
- black pepper
- 70 g salad greens mixed green salad
- 1 cucumber small
- 3 radish red
- ¼ hot pepper
- 1 green onion
- 30 ml olive oil
- 5 ml balsamic vinegar
- salt
- 200 g white rice
- 40 ml rice vinegar
- 20 g sugar
Instructions
- Prepare the marinade using the soy sauce, lime juice, brown sugar, and pepper. Add the chopped pork. Place the pieces of meat on 4 skewers and chill in the refrigerator for at least 30 minutes.
- Wash the rice in cold water. Put 260ml (1 cup) of water with a little salt in a pot, bring the water to a boil then add the rice. Cook with the lid on until all the water has been soaked up. (Do not mix too much to avoid crushing the rice). Transfer the rice to a bowl.
- Boil the vinegar with sugar and salt. When the sugar is dissolved, pour over the cooked rice and mix.
- When chilled, remove the meat from the fridge. Fry the skewers on all sides in a heated pan with a little oil on medium heat.
- Thinly slice the cucumbers and mix with a teaspoon of soy sauce. Thinly slice the radish, onion, and hot pepper and combine with the salad mix.
- Add the balsamic dressing, made with the olive oil, balsamic vinegar, salt, and pepper, over the salad.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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