Marinated Pork Skewers with Green Salad
Marinated pork skewers with green salad is a delicious and satisfying meal combining succulent pork neck, a tangy and sweet marinade, and a fresh and crisp mixed green salad.
The dish is made by marinating thinly sliced pork neck in a flavorful blend of soy sauce, lime, brown sugar, and spices, then skewering and grilling until tender and juicy.
The marinade infuses the pork with a deep umami flavor, which is complemented by the zesty lime and sweet brown sugar. The texture of the pork is tender and juicy, with a slightly caramelized exterior from the grilling.
The mixed green salad adds a fresh and crunchy contrast to the rich pork, combining cucumber, radishes, hot pepper, and onion tossed in a light, tangy rice vinegar dressing.
Enjoy!
Marinated Pork Skewers with Green Salad
Ingredients
- 400 g pork neck
- 50 ml soy sauce
- 1 lime
- 20 g brown sugar
- pepper
- 70 g green salad mix
- 1 small cucumber
- 3 red radishes
- 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
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