Vietnamese Grilled Lemongrass Pork

13 March 2019

 It's no secret around here that we are big fans of Lemongrass Chicken. We've had it a handful of times and love it every single time! A few weeks ago, while watching Top Chef, Brian mentioned trying lemongrass pork. Cue searching for a recipe! 

I ended up finding one that looked excellent. And less than a week later, we tried it and loved it! It was really SO good. And so easy. And so good. Did you catch that???

We served ours with wok fried green beans and rice + a side of nuco cham

800g Pork Shoulder, sliced to about ½ inch thick pieces - we used thin cut pork cutlets
6 cloves garlic
2 shallots, roughly chopped
2 stalk lemongrass (white part only)
1 tbsp dark soy sauce
¼ cup fish sauce
3 tbsp oil
freshly ground black pepper
½ cup honey - we used a little less 

Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.

Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.

Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.

Dip each pork pieces in honey and grill for 2 more minutes on side.
Serve while hot.


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