Lemongrass-Glazed Pork Skewers with Lime

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork shoulder marinated in lemongrass and lime, grilled to caramelized perfection and served with steamed jasmine rice. This Lao-inspired grilling recipe, ready in about 40 minutes, pairs pork shoulder, lemongrass, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Lao cuisine 420 cal/serving

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Ingredients

1.5 lbs pork shoulder
4 stalks lemongrass
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
2 cloves garlic
1 tsp ginger
2 tbsp vegetable oil
4 lime wedges
1/4 cup cilantro

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Instructions

Step 1: In a large bowl, combine 4 stalks lemongrass (finely minced), 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 garlic cloves (minced), and 1 tsp grated ginger. Whisk until sugar dissolves, then add 1.5 lbs pork shoulder (cut into 1-inch cubes) and toss to coat evenly.
Step 2: Cover and marinate in refrigerator for at least 2 hours.
Step 3: Thread 1.5 lbs pork shoulder cubes onto 8 soaked wooden skewers (soaked 30 minutes in water), then heat a grill pan over medium-high heat. Brush with 2 tbsp vegetable oil.
Step 4: Place skewers on grill and cook for 8-10 minutes, turning every 2 minutes, until pork is cooked through and edges are golden brown.
Step 5: Transfer to platter, garnish with 1/4 cup cilantro, and serve with 4 lime wedges on the side.