Servings: 4 servings
Calories: 380kcal
Ingredients
- 600 g pork neck or shoulder thinly sliced
- 100 ml full-fat coconut milk
- 4 coriander roots pounded
- 6 garlic cloves pounded
- 2 tbsp fish sauce
- 1 tbsp coconut aminos
- 1 tsp white pepper
- 1 tsp erythritol
- Extra coconut milk for basting
- Bamboo skewers soaked in water
Instructions
- Pound coriander root and garlic to a smooth paste.
- Mix with coconut milk, fish sauce, coconut aminos, pepper, and erythritol.
- Marinate pork slices at least 4 hours, ideally overnight.
- Thread onto soaked bamboo skewers.
- Grill over charcoal or a medium-high griddle, basting with coconut milk.
- Cook 3–4 minutes per side until caramelised and cooked through.
- Serve with Nam Jim Jaew dipping sauce.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 30g | Fat: 26g | Fiber: 0.5g
Tried this recipe?Let us know how it was!