Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stalk Lemon Grass, thinly sliced
- 1 large Onion, chopped
- 5 Garlic Cloves, chopped
- The grated Zest of 1 Lime
- 1/2 teasp Ground Turmeric
- 90ml/3fl.oz. Water
- 25g/2oz freshly grated Coconut or unsweetened Desiccated Coconut
- 1 tbsp Sugar
- 1/2 teasp Salt 400g/14oz Lean Pork, cut into 2.5cm/1-inch cubes
Directions
Place the lemon grass, shallots, garlic, lime zest, turmeric and water in a food processor and process to a paste.
Transfer the lemon grass paste to a mixing bowl together with the coconut, sugar and salt and mix well.
Add the pork and mix to coat well.
Cover with clingfilm and leave to marinate for at least an hour at room temperature.
Preheat the grill to hot.
Thread the pork cubes onto skewers and cook for 15-20 minutes, turning frequently and basting with the marinade.
Serve immediately.Also very good on the barbecue.
Category:Cambodian Recipes
Category:Cambodian Meat Dishes