Vietnamese Grilled Lemongrass Pork
Restuarant style gilled Vietnamese lemongrass pork is bursting with chargrilled BBQ flavor, the perfect mix of sweet and savory. Served with the classic Nuoc Cham dipping sauce.
Servings: 8
Calories: 193kcal
Equipment
- Grill, gas or charcoal
Ingredients
- 2 lbs pork shoulder
- lime wedges, cilantro, scallions optional garnish
Lemongrass Marinade
- 2 stalks lemongrass outer layer removed, ends trimmed
- 1 small white onion
- 3 cloves garlic
- 2 tbsp tamari gluten free soy sauce
- ¼ cup fish sauce
- ¼ cup orange juice
- 3 tbsp olive oil
- 1 tbsp raw honey
- ¼ tsp black pepper
- ½ tsp kosher salt
Nuoc Cham Dipping Sauce (optional)
- 3 tbsp coconut sugar
- 3 tbsp fish sauce
- ⅔ cup warm water
- 1 clove garlic, finely chopped
- 2 tbsp shredded carrot
- 1 serrano chile, thinnly sliced
Instructions
- Slice pork into ¼ inch thick pieces, 3 to 4 inches wide. Place in a nonreactive bowl (glass or ceramic)
- In a food processor blend all the marinade ingredients until smooth. The lemongrass fibers will still show but there should be no big chunks.
- Pour over the pork slices. Each piece should be coated with the mixture. Refrigerate overnight.
- Preheat grill to medium-high heat. Grill 4 minutes per side, or until cooked through.
- Allow meat to rest for 10 minutes before serving. Top with cilantro and scallions, serve with lime wedges, and Nuoc Cham dipping sauce.
Nuoc Cham Dipping Sauce
- Combine sugar, fish sauce, and warm water in a small bowl. Stir until sugar dissolves. Stir in garlic, carrots, and serrano chili to taste.
Notes
- Remove the meat from the refrigerator 30 to 60 minutes before grilling. Allow resting to ensure even distribution of the marinade.
- See post for pork skewer and oven cooking variations.
Nutrition
Calories: 193kcal | Carbs: 10g | Protein: 15g | Fat: 10g | Fiber: 1g