Vietnamese Lemongrass Pork
Savor the bold and aromatic flavors of Vietnamese Lemongrass Pork, a dish that effortlessly combines savory, sweet, and fragrant notes in every bite. Perfectly marinated thinly sliced pork shoulder is infused with the vibrant essence of lemongrass, garlic, and shallots, balanced by a blend of fish sauce, soy sauce, and brown sugar for a distinctive umami kick. The quick caramelization in a hot skillet creates irresistibly charred edges, locking in the rich flavors. Ideal for weeknight dinners or entertaining, this dish pairs beautifully with steamed jasmine rice, fresh herbs, and tangy pickled vegetables. Ready in just 35 minutes and packed with authentic Vietnamese flair, this recipe is a must-try for fans of Asian cuisine and bold, zesty flavors.
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Recipe Information
Ingredients
- 500 grams pork shoulder (thinly sliced)
- 3 lemongrass stalks (white part only, finely chopped)
- 4 cloves garlic (minced)
- 2 shallots (minced)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 0.5 teaspoon ground black pepper
- 1 red chili (thinly sliced, optional)
Instructions
In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, minced shallots, fish sauce, soy sauce, brown sugar, oyster sauce, ground black pepper, and sliced red chili (if using). Mix well until the sugar dissolves.
Add the thinly sliced pork shoulder to the marinade. Ensure the pork is evenly coated with the mixture. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 1 hour, ideally overnight, for maximum flavor.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated pork to the skillet in a single layer. Cook for 2-3 minutes without stirring to allow the pork to caramelize.
Stir the pork to redistribute and cook for an additional 5-7 minutes, or until the meat is fully cooked and slightly charred at the edges.
Remove the pork from the skillet and transfer to a serving dish.
Serve the Vietnamese Lemongrass Pork hot with steamed jasmine rice, fresh herbs like cilantro or mint, and a side of pickled vegetables if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 21.0 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
