Description
Vietnamese Style Grilled Lemongrass Pork are sweet and savoury grilled pork pieces usually served as a side dish to fried noodle and noodle soups.
Ingredients
Units Scale
- 800 g Pork Shoulder, sliced to about 1/2 inch thick pieces
- 6 cloves garlic
- 2 pcs shallots, roughly chopped
- 2 stalk lemongrass (white part only)
- 1 tbsp dark soy sauce
- 1/4 cup fish sauce
- 3 tbsp oil
- freshly ground black pepper
- 1/2 cup honey
Instructions
- 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.
Looks wonderful.
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Interesting recipe I’ll try soonest:heavy on fish sauce and with a long marinating period + the last minute addition of honey really makes it fascinating – I suppose the late minute honey addition ameliorates the strength of the fish sauce?
Yup also adding the honey on the end prevents the sugar from burning early in the process
Parang hansan yan pre ha
Hi! Just stumbled upon your blog 🙂
I LOVED this dish when I had it in Vietnam! Looks amazing – will definitely try this soon 🙂 xxx
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I am literally salivating…This pork is BEAUTIFUL and looks DELICIOUS…No way, I am pinning it!!!!
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I like the idea of dipping the pork in the honey while grilling. I will try that. Thanks Raymund!
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all hail the lemongrass.
i’m drolling now…
i love to add some lemongrass oil too to enhance the flavour
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Love the char on your meat!
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Another one that would be a hit here. I can never seem to find lemongrass though. Maybe I’m not looking in the right places.
I don’t know what else to say other than… I LOVE THIS DISH. And Yes, I will be making it :). Thanks Raymund
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What gorgeous colours – I’m trying this marinade next weekend!
This looks incredibly good! Definitely something I need to try. Thanks so much.
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Another great meat preparation! Love it!
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Yum! I love the lemongrass used for this recipe 🙂
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Wow…… make me drooling, I need to try very soon, thanks so much for this recipe.
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I have yet to be successful with lemongrass, but this recipe makes me want to try it again. Looks delicious!
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Lemongrass, grilling, Vietnamese recipe …those words are very close to my heart. Thanks for drool-inducing, shiver-inducing darn sexy photos 🙂
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I’ll be right over. 🙂
Looks sooooooooo good! I want to try this! Yummm!
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These sweet and savory looks so succulent and delicious.
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Reblogged this on MBSIB: The Man With The Golden Tongs.
OMG another dish I can taste through my PC screen! I’ll have to sub in sugar-free honey to make it low carb, but that will still taste about the same. Can’t wait to try this.
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Ohhh those charred bits look so tasty – love the marinade !
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Gorgeous. Making this soon!
Seriously my kinda of food and I love the presentation. Well done!
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This is my absolute favorite thing to order at a Vietnamese restaurant. Yum. I like that it’s not too complicated to make at home either.
I just had Vietnamese styled grilled pork over vermicelli today’s lunch! I don’t think the one I usually eat doesn’t have lemongrass, but I love the lemongrass flavor and taste. Great idea! I love this photo, Raymund. Perfect for pinterest. 😉
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hi im going to make the pork buy what sauce do you eat it with? like in the picture
Hi its diluted fish sauce in water with chillies, pepper and sugar
I am loving this recipe. It looks simple and delightful. I am curious of two things, however. 1) What is the sauce you have in the very first picture? 2) How did you cut your pork? I had a heck of a time cutting mine. I don’t eat meat very often but my partner loves pork. It’s currently marinating.
Thank you for sharing these wonderful recipes!
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Hi Kendra,
To answer your questions
1. The sauce is called Nuoc Cham, its made out of water, rice vinegar, sugar, fish sauce, garlic, chili just adjust to your likeness. Usually use the 1:1 ration for water and fish sauce then a dash or rice vinegar.
2. For the cutting part I press it firmly by palm in a cutting board and slice it in the middle (between your palm and board) using a very sharp knife. Then I have 2 pieces, I then process it gain using the same technique now I have 4 pieces, then so on…
Sliced pork steaks from the butcher grocery store would work here. I’m pretty sure that’s where pork steaks come from. I plan to make this. Looks excellent.
Place your pork in the freezer for about an hour making sure it doesn’t become frozen solid. Then slice across the grain. It will make slicing the meat sooooo much easier.
Thanks for the tip Diana
Reblogged this on minussecrets.
Made this tonight for Father’s day dinner. Everyone loved it! Thanks for your recipe. Can’t wait until I can cook it again.
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Question regarding lemon grass. Fresh lemon grass isn’t available where I live. I can buy dried lemon grass. Since it will be whizzed up in the food processor, do you think that dried lemon grass could be substituted for fresh? I’m anxious to try this. It looks beautiful!
You don’t know how long I’ve been looking for this specific recipe! Thank you so much. The recipe is perfect and the pictures really do it justice… What a great blog you have. So glad i found it through Pinterest!
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Thank you, glad to be of help to you
The lemongrass needs to chopped first before putting it in the processor. They are hard and fibrous. The blades cannot chop them easily.
I have made this recipe multiple times now. It’s comes out great even time. Perfect blend of sweet and savory.
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Thanks for sharing your experience with this recipe, truly appreciate it 🙂
can I substitute pork loin for this
Yes but do not overcook, it will be dry and tough, pork loin does not have enough fat or moisture
What is the dipping sauce shown in the picture?
Its fish sauce with some chillies
This is one of the best recipes I have made. The floors burst in your mouth; my family is begging for more. The dipping sauce is a must. Thank you will be a staple meal in our home.
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You are much welcome!
The garlic cloves: Do I slice, smash, or keep whole.
As for the lemongrass, I’m thinly slicing them.
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What is 2 pieces of shallots? Is that 2 bulbs or 2 cloves in that bulb
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2 bulbs
Looks delicious. Put this in my to try later folder.