Lemongrass Pork Skewers with Peas and Rice Noodle Salad
A lemongrass marinade gives these Lemongrass Pork Skewers with Peas and Rice Noodle Salad a delicious twist!
Servings 4 servings
Calories 745kcal
Ingredients
- 2.2 pounds of pork tenderloin cut into 1 inch cubes
- ⅓ pound snow peas trimmed and sliced
- ¼ pound sugar snap peas trimmed
- peanut oil for brushing
- 1 cucumber peeled, seeded and diced
- 2 cups betel leaves I omitted
- 8 ounces of vermicelli rice noodles cooked per directions
- baby lemon balm leaves to server optional
Lemongrass Marinade
- 2 stalks lemongrass white part only, thinly sliced
- 1 clove garlic
- 1 x 1 inch piece of ginger peeled and finely grated
- 1 tablespoon honey
- 2 tablespoons fish sauce
- ¼ cup peanut oil
Dressing
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon finely grated palm sugar
- 1 teaspoon soy sauce
- 1 small green chili thinly sliced
Instructions
- Make the marinade by processing the lemongrass, garlic, ginger, honey, fish sauce and oil in a small food processor - and place in a ziploc bag. Add the pork to the bag and marinate in the refrigerator for 30 minutes.
- Make the dressing by combing the fish sauce, lime juice, palm sugar, soy sauce and chili in a small mason jar. Cover with a lid and shake to combine. Set aside.
- Thread the pork onto metal skewers. Heat a grill to medium-high heat. Brush the skewers with oil and grill for 2-3 minutes per side. Place the peas, cucumber and noodles on a serving platter drizzle with the dressing. Top with the pork skewers and lemon balm to serve.
Nutrition
Calories: 745kcal | Carbohydrates: 68g | Protein: 60g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 162mg | Sodium: 1381mg | Potassium: 1324mg | Fiber: 3g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 50.5mg | Calcium: 345mg | Iron: 17.6mg