Fire up the grill and enjoy this Vietnamese Lemon Grass Pork and Veggie Meal. We marinate thinly sliced organic pork shoulder in a delicious paste of shallots, lemongrass and chilies before vacuum sealing and delivering to you for your own cookout! At home, simply use the included skewers to grill the pork, and serve w/included lettuce cups, pickled veggies, and dipping sauce. Enjoy at home or bring to a BBQ to share. 24oz pork shoulder and 1 pint of pickled veggies feed 4 to 6 people.
- Size: 1 serving feeds 4-6 people
- 1 serving includes 24oz raw* pork shoulder (vacuum-sealed), 1 pint of Pickled Veggies (in glass), 1 head of Butter Lettuce (in Ziploc) and 1 cup of dipping sauce (in glass)
- GF, DF, SF
- Pork Ingredients: Amaltheia pork shoulder OL, garlic, shallots, lemongrass, serrano, olive oil, coconut aminos, fish sauce, honey, spices, s&p.
- Pickled Veggie Ingredients: Carrots O, daikon radish O, rice vinegar, sugar, and salt.
- Dipping Sauce Ingredients: Lime juice, fish sauce, garlic, serranos and sugar.
- Cooking Instructions: Thread the pork onto skewers, scrunching it together, packing tightly. Some pieces may need to be folded and skewered more than once. Prepare a charcoal or gas grill. For a gas grill, set all burners to high. Heat grill, covered, 15 minutes, then clean and oil cooking grate. Place skewers and cook until lightly charred, 3-4 minutes. Rotate so that another side is lightly charred, another 3 minutes. Flip skewers again and continue to cook, turning every couple of minutes, until well charred all around. Transfer to a platter. Serve w/lettuce leaves, pickled veggies and dipping sauce.
- Enjoy within 5 days.
O = organic
L = local
GF = gluten free
DF = dairy free
SF = soy free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with allergies.
Photo represents food category, not the exact product for sale.
