Vietnamese Restaurant-Style Grilled Lemongrass Pork
Try this Vietnamese Restaurant-Style Grilled Lemongrass Pork recipe
Try this Vietnamese Restaurant-Style Grilled Lemongrass Pork recipe
- Carbohydrate 5.18808199448512 g
- Cholesterol 128.82023308 mg
- Fat 34.6855989460725 g
- Fiber 0.0892999966749 g
- Protein 32.1432576684687 g
- Saturated Fat 11.6051095553211 g
- Serving Size 1 1 serving (207g)
- Sodium 1230.48281939478 mg
- Sugar 5.09878199781022 g
- Trans Fat 3.36274145362435 g
- Calories 469 calories
Step-by-step
- Place the pork marinade ingredients (garlic, shallots, lemongrass, tamari, fish sauce, EVOO, and black pepper) into a food processor and process to a fine texture.
- Pour the marinade sauce over the pre-sliced pork and let it sit overnight (or up to 24 hrs.) in the fridge
- Let the meat sit out at room temperature for 30-45 minutes to remove some of the chill before grilling.
- Preheat a grill over medium-high heat and grill for about 3-4 minutes each side.
- Mix 3 tsp honey + 1 tsp water and brush on each pork piece, then grill for 2 more minutes on each side.
- Serve with fresh lime juice and eat while they are sizzling hot !
Using freshly minced stalks instead of bottled aromatics completely changes how the marinade binds to proteins during an overnight rest. Dried or pre-processed lemongrass contains minimal volatile oils, meaning it lacks the pungency required to penetrate dense pork shoulder.
- Process the garlic, shallots, and lemongrass in a food processor until entirely smooth so the pieces do not burn on the grill grates.
- Allow the sliced pork to temper at room temperature for 35 minutes prior to cooking to prevent the exterior from scorching before the center reaches safety.
- Monitor doneness visually by watching for deep caramelization and firm surface tension, which indicates the sugars in the honey glaze have properly caramelized without a thermometer.
- Cook the meat over medium-high heat for 3 to 4 minutes per side before applying the final honey-water wash.
Proper slicing thickness determines whether the meat dries out over high heat. Cutting the pork shoulder to precisely one-quarter inch ensures rapid cooking while maintaining internal juiciness.
