Lemongrass Pork
There is nothing more classic in Vietnamese cuisine than grilled pork. It’s a staple at restaurants and something that we eat regularly at home as well.
My aunt’s rendition of a lemongrass marinade is incredibly complex in flavor but as simple as any basic marinade. The only special ingredient is lemongrass, which is fairly easy to find fresh as well as in a chopped frozen format to further simplify this recipe.
In the past, she’s made pounds and pounds of marinated pork for me, which I would store in the freezer and then defrost a few layers at a time for a quick weeknight meal. Our favorite way of eating this is noodle salad style with rice noodles, cucumbers, mixed greens, mint, and cilantro but it goes just as easily with rice and a side of vegetables any way.
Marinade ingredients
Lemongrass Pork
Ingredients
- 2 lbs thin boneless sliced pork chop
- 6 cloves garlic, minced
- 6 bulbs green onion (white parts only), minced
- 3 tbsp minced lemongrass (fresh or frozen)
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp Maggie soy sauce
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Prepare and combine all ingredients except pork
- Marinate pork in marinade for at least 30 min. or more
- Grill or pan-fry pork
- Serve over rice or rice noodles along with fresh vegetables of choice (e.g. mixed greens, shredded red leaf lettuce, bean sprouts, cucumber, carrots, mint, cilantro)