Vietnamese · Dinner
Grilled Pork Rice Bowl
Grilled pork shoulder slices marinated in fish sauce, garlic and lime, served over jasmine rice with pickled carrot and daikon, cucumber, and fresh herbs. Finished with a gluten-free nuoc cham of tamari, lime juice and chili. Charred edges and sweet-salty glaze define the bowl.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
19.8gFat
68.3gCarbs
24.1gSugar
4.6gFiber
2180mgSodium
112mgChol
6.4gSat Fat
950mgPotassium
85mgCalcium
3.1mgIron
0.9mcgVitamin B12
18mgVitamin C
Goes well with
Sauvignon Blanc
local
Vietnamese Iced Lemongrass Tea
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain, combine with fish sauce, garlic, lime juice, brown sugar and vegetable oil in a bowl.
2
Marinate
Cover and refrigerate the pork for 30 minutes until sugar and fish sauce penetrate the meat.
3
Pickle
Toss carrot and daikon with rice vinegar and sugar, set aside 15 minutes until tangy-sweet.
4
Grill
Cook marinated pork slices on high heat for 2 to 3 minutes per side until charred and no longer pink at centre.
5
Plate
Arrange rice in a bowl, top with pork, pickled vegetables, cucumber, drizzle nuoc cham made from tamari, lime juice, sugar, chili and water, finish with cilantro and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g cooked jasmine rice
- 3.6 oz100g carrot
- 3.6 oz100g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 4 oz110g cucumber
- 2 tbsp2 tbsp tamari soy sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 22 small chili-fresh
- 4 tbsp4 tbsp water
- 2 tbsp2 tbsp cilantro
- 44 scallion
