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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.
Prep Time
15
mins
Cook Time
15
mins
Marinating Time
12
hrs
Total Time
30
mins
Course:
Main Course
Cuisine:
BBQ, Vietnamese
Keyword:
grilled, lemongrass, pork, vietnamese,
Servings:
8
Calories:
193
kcal
Equipment
Blender or food processor
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:
193
kcal
|
Carbs:
10
g
|
Protein:
15
g
|
Fat:
10
g
|
Fiber:
1
g