BBQ Pork Roti Prata with Fermented Pickled Onions

Name: BBQ Pork Roti Prata with Fermented Pickled Onions
Cuisine: singapore
Ingredients: 250g Pork shoulder, cubed; 2 pieces Roti Prata dough (store‑bought or homemade); 1 medium Onion, thinly sliced; 1 small Carrot, julienned; 2 tbsp Cilantro, chopped; 2 tbsp Red wine vinegar; 1 tsp Brown sugar; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder

A recipe from singapore.

🇸🇬 singaporeBBQSnackFermented

BBQ Pork Roti Prata with Fermented Pickled Onions

Nutrition (per serving)

610Calories

28 gProtein

58 gCarbs

22 gFat

7 gSugar

1250 mgSalt

Ingredients

250g Pork shoulder, cubed
2 pieces Roti Prata dough (store‑bought or homemade)
1 medium Onion, thinly sliced
1 small Carrot, julienned
2 tbsp Cilantro, chopped
2 tbsp Red wine vinegar
1 tsp Brown sugar
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Garlic powder

Method

In a bowl, combine pork cubes with salt, black pepper, garlic powder, and a splash of water; let marinate for at least 1 hour in the refrigerator.
While the pork marinates, prepare the fermented pickled onions by mixing thinly sliced onions, julienned carrots, red wine vinegar, brown sugar, and a pinch of salt in a small bowl; let sit for 15 minutes, then stir and set aside.
Preheat a grill or grill pan to medium-high heat, around 200°C (400°F).
Thread the marinated pork onto skewers, ensuring even spacing for uniform cooking.
Grill the pork skewers for 4-5 minutes per side, turning occasionally, until the exterior is charred and the internal temperature reaches 75°C (165°F). Remove and let rest for 3 minutes.
Heat a non‑stick skillet over medium heat and roll out the roti prata dough into circles; cook each side for 1-2 minutes until lightly golden, flipping once.
Slice the grilled pork into thin strips and place them on the warm roti prata.
Top the pork with the fermented pickled onions and sprinkle chopped cilantro for freshness.
Serve the BBQ pork roti prata hot, accompanied by a small bowl of chili sauce for dipping.