Grilled Pork & Shrimp Rice Platter Recipe
GRILLED PORK & 2 SHRIMP SKEWERS SERVED WITH A FRIED EGG OVER JASMINE RICE.
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Ingredients
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Marinade & Proteins
Rice & Egg
Sauce & Garnish
Chili-Lime Dipping Sauce
Method
Marinade & Proteins
- 1
Prepare marinade
In a medium bowl whisk together soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, vegetable oil, lime juice, black pepper and chili flakes (if using) until sugar dissolves.
- 2
Marinate pork
Place thinly sliced pork in the bowl, toss to coat thoroughly, cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, marinate 15 minutes at room temperature.
- 3
Prepare shrimp
Pat shrimp dry with paper towels, then toss with 1 teaspoon of the marinade (reserve remaining marinade for basting) so they are lightly coated. Thread 4 shrimp onto each skewer, leaving small gaps for even cooking. If using wooden skewers, soak them in water 20 minutes before using.
- 4
Skewer pork
Thread marinated pork onto the remaining skewers in strips or folded pieces so they sit securely. Reserve any leftover marinade for basting (do not reuse marinade that touched raw pork without boiling).
- 5
- 6
Grill proteins
Place pork and shrimp skewers on the hot grill. Grill shrimp 1.5–2 minutes per side until pink and opaque. Grill pork 3–4 minutes per side (depending on thickness) until caramelized and cooked through (internal temperature 145°F/63°C). Baste pork once with reserved marinade after flipping; if any reserved marinade touched raw pork, bring it to a boil for 1 minute before using as baste. Remove skewers and tent with foil to rest 3 minutes.
Rice & Egg
- 7
Cook jasmine rice
Rinse jasmine rice under cold water until runoff is mostly clear. Combine rinsed rice, 1.25 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.
- 8
Fry eggs
While rice rests, heat 2 tablespoons oil in a nonstick skillet over medium-high heat until shimmering. Crack eggs into the pan, sprinkle 1/4 teaspoon salt over both, and fry until whites are set and edges are crisp, 2–3 minutes for sunny-side-up. If you prefer slightly cooked yolks, cover pan and steam 20–30 seconds more. Remove eggs to a plate and keep warm.
Sauce & Assemble
- 9
Make chili-lime sauce
Whisk together mayonnaise, sweet chili sauce, lime juice, minced garlic, soy sauce and 1 teaspoon water in a small bowl until smooth. Adjust consistency with additional water by 1/2 teaspoon increments if needed. Taste and adjust seasoning.
- 10
Plate the platter
Divide warm jasmine rice between two plates (about 1/2 cup cooked rice per serving if 2 servings; adjust to taste). Place two shrimp skewers and one pork skewer per plate over the rice. Top each plate with a fried egg.
- 11
Garnish and serve
Garnish plates with sliced cucumber, pickled carrot & daikon if using, scallions and cilantro. Serve lime wedges and the chili-lime dipping sauce on the side. Squeeze lime over proteins just before eating.