Vietnamese Pork Skewers with Lemongrass
Pork provides strong satiety, while lemongrass and fish sauce keep the flavor bright and fresh without a complicated marinade. A small amount of allulose helps the meat brown more evenly over heat. This is a straightforward keto version of Vietnamese pork skewers for dinner, grilling, or a hot meat platter.
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Kitchen: Vietnamese
1 kg 818 gram
Servings: 10 (1 serving ≈ 99 gram)
Digestion time: 4 hour
Complete protein: ✔
Slice the pork (900 g) thinly and mix it with the lemongrass (30 g), garlic (6 g), allulose (6 g), fish sauce (30 g), olive oil (15 g), and black pepper (1 g). Let the meat marinate for 20 minutes.
Thread the pieces onto skewers. Fry or bake them for 12-15 minutes until fully cooked, turning them as they brown.
Serve the skewers hot with cucumbers, salad, or other fresh low-carb vegetables.
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