Laotian Grilled Pork Skewers with Papaya Salad and Sticky Rice

Total Time:
3 hr 25 min
10 min
2 hr 30 min
45 min

4 to 6 servings

  • 2 pounds ground pork
  • 1 whole egg
  • 2 tablespoons minced garlic
  • 1/2 teaspoon minced ginger
  • 2 tablespoons thinly sliced green onions
  • 1/2 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1/2 teaspoon thinly sliced kaffir lime leaf
  • Salt and fresh ground black pepper
  • Sticky Rice, recipe follows
  • Papaya Salad, recipe follows
  • Combine all ingredients and form into 1 to 1 1/4-ounce balls. Skewer 8 meatballs onto skewers that have been soaked in water for 30 minutes. Grill over medium-high charcoal for about 8 minutes or until cooked through.

  • To serve, place Sticky Rice on 1 half of serving plate, Papaya Salad on the other, and 1 pork skewer over both.

Sticky Rice:
  • 2 cups glutinous rice

  • Water, to cover

  • Soak rice in water to cover at least 2 hours to overnight.

  • Place soaked rice in a cone shaped bamboo steamer basket over boiling water and steam, covered, for 35 to 45 minutes, turning rice over halfway through cooking.

Papaya Salad:
  • 2 cloves garlic

  • 3 dried hot chiles

  • 3 fresh Thai chiles

  • 1 green unripe papaya, thinly shredded lengthwise

  • 2 teaspoons sugar

  • 1 lime, juiced

  • 1 tablespoon fish sauce

  • 6 cherry tomatoes, halved

  • In a large mortar and pestle, crush garlic and both types of chiles to a coarse paste. Add papaya, sugar, and lime juice and continue to stir with the pestle and a spoon to blend. Add the fish sauce and cherry tomatoes and combine. Check seasoning and adjust, if necessary.

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