Monday, February 7, 2011

Recipe - Grilled Vietnamese Lemongrass Pork

Grilled Vietnamese Lemongrass Pork

Whenever I make marinated meats, I always make extra.  After I have marinated the meats I will take 1/2 of the uncooked meat and freeze it for later.  This makes mid-week dinners quick and easy.

Serves 8-12

  • 3 LB Pork Shoulder
  • 4 Lemongrass stalks
  • 8-12 Garlic Cloves, peeled
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Soy Sauce
  • 4 Tablespoons Fish Sauce
  • 2 Tablespoons Thick Soy Sauce (found in most Asian markets)
  • 1 Tablespoon Molasses
  • 1 Tablespoon Fresh Ground Pepper
  • 5 Tablespoons Sesame Oil
  • 1/2 Cup Coconut Milk (preferably light version)
Slice the pork 1/8-1/4 inch thick.  I recommend putting the pork shoulder in the freezer for about 1-2 hours before slicing.  Do not freeze it solid, but a partially frozen piece of meat is easier to slice, especially when slicing it thin.  If you can find pre-sliced pork shoulder, even better!  Put the sliced pork in a bowl and set aside.

Remove the outer layers of the lemongrass and trim about 1" from the bottom, and 1/3 of the top of the lemongrass stalks.  Rinse the lemongrass and if you have a food processor, cut it into 1 1/2" chunks and add the cloves of garlic as well.  Pulse until the lemongrass and garlic are minced. If you do not own a food processor, you can finely mince the lemongrass and garlic and mix these ingredients by hand.

Add all of the remaining marinade ingredients and process until combined.  Pour the marinade over the pork and stir gently until each piece is coated.  Refrigerate for at least 4 hours.  The flavors will intensify the longer you marinate the meat.


Remove the pork from the marinade and grill on medium high heat.  If you do not have a grill, the pork can be cooked with a cast iron pan.  If you choose to use a pan to cook this, be sure not to overcrowd the pan.  You want the pork to caramelize on both sides, if you crowd the pan, the liquid will steam the meat and it will become tough and likely never caramelize.  

No comments:

Post a Comment