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Cilantro, Garlic and Lime Marinated Pork Skewers
Cilantro leaves are delicate and tender, but the sturdier stems are even more flavor-packed and are a great way to bring fresh, herbal notes to a dish. For this salty-sweet Southeast Asian-inspired marinade, we employ the stems’ bright, grassy flavor, in combination with the leaves, tangy lime juice, brown sugar, garlic and umami-rich fish sauce. Thinly slicing the pork allows it to absorb seasonings, tenderize and cook quickly, but cutting raw meat into small pieces can be tricky. To remedy this, we place it in the freezer for 30 minutes beforehand, firming up the pork for easy knife-work.
4 to 6
Servings
1 hour 20 minutes
Ingredients
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2
pounds boneless pork shoulder, trimmed of surface fat and halved lengthwise
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1
bunch cilantro, leaves and stems roughly chopped (about 2 cups)
Directions
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01Set the pork on a large plate and freeze until the meat is firm and partially frozen, 30 to 60 minutes. Meanwhile, in a blender, combine the cilantro, lime juice, fish sauce, sugar, garlic, oil, ¼ teaspoon salt and 2 teaspoons pepper. Puree until smooth, about 1 minute, scraping the blender jar as needed.
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