/ Friday, November 6, 2009 / 16 Comments / , , ,

Grilled Lemongrass Pork


This is my take of the Vietnamese Grilled Lemongrass Pork. A must order dish for me whenever I dine at my favorite Vietnamese Café here in Vancouver. Between the chicken and the pork version of this dish, I somehow prefer the latter version as I think it tastes much better. In any case, I tweaked the recipe from my previous post, the Lemongrass Roasted Chicken, and the result was fantastic. So, do give this recipe a try.



Grilled Lemongrass Pork
(Printable Recipe)

Ingredients

700 g Pork Shoulder, sliced thinly

Marinade
4 Stalk Lemongrass (75g) sliced and minced
2 Cloves Garlic, minced
2 (55-60g) Shallots, peeled, minced
2 Tbsp Sugar
2 Tbsp Dark Soy Sauce or Indonesian Kicap Manis
2 tsp Dried Chili Flakes
3 Tbsp Fish Sauce
3 Tbsp Cooking Oil
Sea Salt to taste

Accompaniments
1 Cucumber, shredded
Rice Vermicelli, cooked
Iceberg or Romaine Lettuce, shredded
½ Cup Toasted Peanuts, chopped
Mint leaves
Asian Basil
300g Bean Sprouts
1 Recipe Vietnamese Dipping Sauce

Method

Marinade the pork for about 3 hours.

Prepare the grill for direct cooking over high heat. (For best result, use a charcoal grill) Grill the pork slices until the meat is done and the edges are nicely charred on both sides. Remove the meat from the grill and cut into smaller slices, if desired. Serve immediately with the accompaniments.

Note: Vietnamese Dipping Sauce Recipe
Mix 6 chopped Thai bird-eye chilies, garlic, 6 Tbsp sugar, 1 cup warm water, 3 Tbsp lime juice, and 8 Tbsp Fish Sauce
and 3 Tbsp shredded carrots.

Related Posts

16 comments:

  1. Mmmmm I need some of this! I love take away food you can make at home:)

    ReplyDelete
  2. I made something similar to this quite a long while back and it was absolutely delicious. Love the freshness and flavours of everything, and yours look way too yummy as well.

    ReplyDelete
  3. I always order this when I do takeaways. Is the dipping sauce very similar to those you get from Vietnam Restaurants?

    ReplyDelete
  4. @Quinn: Yes, the dipping sauce is similar with the Vietnamese restaurants.

    ReplyDelete
  5. :D You forgot to mention carrots in the accompaniment!

    ReplyDelete
  6. @Salanth: I did a short cut, the carrot is from the dipping sauce. Thats why I didn't mention carrots. Thanks :)

    ReplyDelete
  7. I always wanted to know how to make this dipping sauce! sounds sooo good!

    ReplyDelete
  8. Do you think dried lemongrass will work with this recipe?

    ReplyDelete
  9. It was so yummy, Thanks!

    ReplyDelete
  10. This looks awesome! Like a bun we always order in restaurants. Can we marinate shrimp in the same marinade as pork? We're going to try this dish this weekend. Thanks for the recipe!

    ReplyDelete
  11. @Iza: Thanks. I am sure you can use shrimp instead of pork for this recipe. Just make sure to marinate them for less than 30 minutes.

    ReplyDelete
  12. Thanks! This was great. We cut spring rolls into thirds and added them to the bowl before pouring the sauce on top. Delicious.

    thanks Angie, love your blog.

    ReplyDelete
  13. @Drew: Yes, that's exactly how the Vietnamese restaurant served them. Tasty!

    ReplyDelete
  14. your noodles look very thin...they seem a little thicker than banh hoi noodles, which brand do you use? can you show a picture of the label? i've gone thru 3 different brands and have always looked for something that was a little thinner than normal size.

    ReplyDelete
  15. Hi Angie

    I would like to know if I can use my oven with grill function to grill the pork chop? At what temperature and for how long?

    TIA
    BabeIpoh

    ReplyDelete
  16. Thank you! I love the marinade!

    ReplyDelete

Latest Posts

[6][recent][recent][Latest Posts]

Blog Archive

Follow @Instagram