THAI PORK BARBECUE RECIPE
AJI-NO-MOTO® UMAMI SEASONING
1/2 cup (50 grams) Cilantro, minced
3 Tablespoons (45 grams) Garlic, minced
1 teaspoon (2.5 grams) Pepper, black, ground
2 Tablespoons (30 grams) Coconut sugar
1 Tablespoon (15 ml) Fish sauce
1 cup (250 ml) Coconut milk
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
1 pack (600 grams) Pork shoulder, sliced
16-24 pieces (24 grams) Bamboo skewers
Reduced sodium by 30%
Original sodium content: 1/4 cup (60 ml) Fish sauce, 2 Tablespoons (30 ml) Soy sauce
|Calories per serving (kcal)||380.9|
|Dietary Fiber (g)||1.7|
Good to Know Nutrition Facts!
Pork is naturally rich in Protein which helps the growth of muscles and supports the maintenance of both muscles and bones.
Preparation time: 2 hours
Cooking time: 30 minutes
- COMBINE. In a mixing bowl combine cilantro, garlic, black pepper, coconut sugar, fish sauce, soy sauce, coconut milk, and AJI-NO-MOTO®.
- MARINATE. Add the thin slices of pork shoulder into the mixture and marinate it for at least 2 hrs for best taste result.
- THREAD. Place the marinated meat on skewers and prepare the griller.
- SERVE. Transfer to a serving platter and serve with your preferred sauce or vinegar. Enjoy!
Makes 8 servings
Serving size: 2 sticks (89 grams)
Pork should have a minimum thickness of ¾ to 1 inch because if the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out during grilling.