Рецепт 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
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 RecipeMix 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.