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Ingredients
US|METRIC
20 SERVINGS
- 6 egg whites (whipped to combine state)
- 3/4 cup coconut flakes
- 3 Tbsp. black sesame seeds
- 3 Tbsp. sesame seeds (blond)
- 1 1/2 lb. pork leg (Outside Muscle, 402D, ground)
- 1/2 cup jasmine rice (raw, ground)
- 1/2 can coconut milk
- 2 1/2 Tbsp. garlic powder
- 1 1/2 Tbsp. onion powder
- 2 Tbsp. ginger (dried)
- 2 Tbsp. kosher salt
- 2 Tbsp. fish sauce
- 2 Tbsp. cilantro (chopped)
- 1/2 mango
- 1/4 pineapple (grilled)
- 1/2 cucumber
- 1/2 jalapeño (sliced with seed)
- 1 Tbsp. kosher salt
- 3 Tbsp. soy sauce
- 2 cloves garlic
- 10 cilantro leaves
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 3 limes juiced
- 2 cups peanuts (roasted and unsalted)
- 1 shallot (sliced)
- 2 serrano chiles (seeded and sliced)
- 1 clove garlic (minced)
- 2 Tbsp. ginger (minced)
- 1/4 cup cilantro (chopped)
- 2 cups rice wine vinegar
- 1/2 cup sweet chili sauce
- 2 Tbsp. soy sauce
- kosher salt (to taste)
- black pepper (to taste)
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Directions
- 1. Make a panade using the jasmine rice and coconut milk
- 2. Combine Pork, panade, garlic, onion, ginger, salt, fish sauce and cilantro in a KitchenAid bowl, using paddle emulsify for 45 seconds
- 3. Mold 1.6 ounces of pork mixture on to a candy apple skewer
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