Marinated Pork Skewers with Green Salad
When it comes to skewered pork, I usually go for either a fresh marinade or a slightly sweet one, such as the following recipe.
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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