Vietnamese Grilled Lemongrass Pork
|Vietnamese Restaurant-Style Grilled Lemongrass Pork|
Recipe Type: Main
Prep Time: 60 mins
Cook time: 8 mins
Total Time: 1 hour 8 mins
Use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. Delicious.
- 1 pound boneless pork shoulder steak, about 1/2 inch thick
- 11/2 to 2 tablespoons granulated
or light brown sugar
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot or yellow onion
- 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon dark (black) soy sauce
- 1 1/2 tablespoon fish sauce
- 1 tablespoon oil
- Chop up the pork shoulder steak into 3 to 4 inch pieces, then set aside.
- Place sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture.
- Alternatively mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.
- Add the pepper, soy sauce, fish sauce, and oil and mix well till they are a smooth texture.
- The marinade should be chocolate brown. Now transfer it to a bowl.
- Add the pork, and turn to coat well.
- Cover and set aside at room temperature to marinate for 1 hour. Or you can refrigerate it for up to 24 hours, but let the meat sit out at room temperature for 45 minutes to remove some of the chill before you grill it.
- Preheat your grill to medium-high and grill for 6 to 8 minutes, turning frequently, until cooked through.
- Cut with a knife to test and when ready place on a plate, loosely cover it with foil or an inverted bowl for 10 minutes before slicing and serving.
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