Vietnamese Grilled Lemongrass Pork
This is a Paleo and Keto friendly Vietnamese Grilled Lemongrass Pork. The pork is grilled to perfection with a caramelized surface. One of my readers' favorite recipes. For a Whole30 friendly version, please see a second recipe below this one.
This is a Paleo and Keto friendly Vietnamese Grilled Lemongrass Pork. The pork is grilled to perfection with a caramelized surface. One of my readers' favorite recipes. For a Whole30 friendly version, please see a second recipe below this one.
- Carbohydrate 5.45736199297859 g
- Cholesterol 0 mg
- Fat 2.0556520008684 g
- Fiber 0.139699994386082 g
- Protein 0.396389999974437 g
- Saturated Fat 0.285148000119909 g
- Serving Size 1 1 serving (195g)
- Sodium 1.27679999959638 mg
- Sugar 5.3176619985925 g
- Trans Fat 0.0639250000235163 g
- Calories 40 calories
Step-by-step
- black pepper to taste
- 3 tbsp olive oil
- 6 cloves garlic
- 2 tbsp coconut aminos
- 1 tsp water
- 2 lbs pork shoulder (sliced to about â¼ inch thick piece
- 2 pieces of shallots
- 2 tbsp stalk lemongrass (alt. 1 â½ grated ginger + 2 tbsp
- â¼ cup fish sauce
- 3 tsp raw honey
- fresh lime juice (as much as you like)
Marinating pork shoulder requires at least two hours in the refrigerator to allow the fish sauce and aromatics to penetrate the dense muscle fibers before the meat hits the heat. Thinly slicing the pork to roughly a quarter-inch thickness ensures the exterior achieves a deep, caramelized crust over an open flame without drying out the interior. Lemongrass and garlic form the foundational aromatics of this Southeast Asian preparation, balancing pungent savory notes with a bright citrus undertone. Serving the finished meat alongside fresh herbs and pickled vegetables provides a crisp textural contrast to the rich protein.
Accompaniments and Texture Integration
Traditional presentations feature this grilled protein atop a bowl of dry rice vermicelli noodles or steamed broken rice. Fresh cucumber ribbons, pickled daikon, and carrots cut through the rendered pork fat. Heavy use of cilantro, mint, and Thai basil adds essential green brightness that elevates the dish. A sharp dipping liquid made from diluted fish sauce, lime juice, and chili peppers ties the entire plate together.
- Slice the pork shoulder slightly partially frozen to achieve uniform quarter-inch thickness easily.
- Control flare-ups on the grill by maintaining a medium-hot zone rather than direct roaring flames.
- Store leftover cooked pork in an airtight container in the refrigerator for up to three days.
