Hark! Lend me your ears, dear food lovers, for I bring to thee a recipe that will transport thy taste buds to the land of the rising sun. I speaketh of none other than the Vietnamese Pork with Lemongrass recipe, a dish that captures the essence of Vietnam in every bite.
The dish is a medley of succulent pork infused with lemongrass and the perfect balance of sweet and savory flavors that will leave you wanting more. As a chef who specializes in Vietnamese and Asian cuisine, I can assure you that this dish is nothing short of spectacular.
So gather thy ingredients, sharpen thy knives, and join me on this culinary journey to create the most tantalizing Vietnamese Pork with Lemongrass. Forsooth, it promises to be a feast fit for royalty.
Why You’ll Love This Recipe
Oh fair readers, hear me now! Behold, I present to thee a recipe that will surely win thy hearts and taste buds over in an instant. This recipe for Vietnamese Pork with Lemongrass is incredibly delightful and satisfying both to the senses and to the soul.
First, let us speak of the wondrous ingredients that make up this masterpiece. There are stalks of fresh lemongrass, garlic cloves, green onions, and chili peppers that will tickle your nose with their aromatic fragrance. Next, let us not forget the delicious boneless pork loin or pork chops that will be flavored with savory grilled lemongrass goodness. In addition, there are the sauces – fish sauce, soy sauce, oyster sauce – that will provide sweet and salty notes to your palate.
But why would one love this recipe, you may ask? The answer is simple: it is easy to make and absolutely delectable! The combination of tender pork with the sweet and savory grilled lemongrass is unlike any other dish you have ever tasted. This recipe is perfect for any occasion, whether you are hosting a party or just craving a delicious meal.
Moreover, my dear readers, this recipe offers versatility in cooking methods as well. You can cook it in a pan or on a grill if thou so desireth. Feast your eyes on this: if thou art looking for a healthy option, try cooking it in an air fryer or oven instead of frying it. One can even use pork belly instead of loin or chops for a bolder flavor!
So why deny yourselves the opportunity to indulge in such divine cuisine? Follow this Vietnamese Pork with Lemongrass Recipe and experience a mouth-watering explosion of flavors that will leave your taste buds dancing with joy!
– 1½ lb (680g) boneless pork loin or pork chops (cut into 2-inch-thick pieces)
– 1 lb (454g) pork belly (optional), cut into bite-sized pieces
– 3 tbsp (45ml) fish sauce
– 3 stalks lemongrass, white parts only, minced
– 3 cloves garlic, roughly chopped
– 2 shallots, roughly chopped
– 2 green chilies, minced
– 2 tbsp (30ml) olive oil
– 2 tbsp (30ml) light soy sauce
– 1 tbsp (15ml) oyster sauce
– 1 tbsp (15g) sugar
– 2 tsp (3g) curry powder
– ½ tsp black pepper
– 1 tbsp (15ml) fish sauce
– Juice of ½ lime
– Cilantro leaves, for garnish.
The Recipe How-To
Now that you have gathered all of the necessary ingredients, let me guide you through the process of making this delectable Vietnamese Pork with Lemongrass recipe. This dish is sure to be a hit at any dinner party or family gathering, and the best part is that it’s easy to make!
Without further ado, let’s start cooking!
Step 1: Preparing the Pork
– Boneless pork loin or pork chops (1-2 pounds)
– 3 stalks of fresh lemongrass
– 4 cloves of garlic, minced
– 2 tbsp of sugar
– 2 tbsp of fish sauce
– 1 tbsp of light soy sauce
– ¼ tsp of black pepper
*Substitute with vegan options if needed
- Cut the pork into thin slices or small pieces, depending on your preference.
- In a large bowl, mix together the minced garlic, sugar, fish sauce, light soy sauce, and black pepper until combined. This will be our marinade.
- Cut the lemongrass stalks into small pieces and smash them with a large knife or meat mallet.
- Add the smashed lemongrass to the marinade mixture and mix well.
- Add in the sliced pork and coat well with the marinade.
- Cover the bowl with plastic wrap or foil and marinate in the refrigerator for at least an hour or overnight for best results.
Step 2: Grilling or Air Frying the Pork
– 2 tablespoon of olive oil
– Chopped onion (optional)
- Preheat your grill or air fryer to medium-high heat.
- If grilling, lightly oil the grates or if air frying, brush olive oil over both sides of each pork slice/place inside air fryer basket.
- Grill or air fry for about 2-3 minutes per side, until the pork is fully cooked and lightly charred.
- If desired, you can also grill some chopped onions alongside the pork for added flavor.
Step 3: Making the Sauce
– 2 stalks of fresh lemongrass, minced
– 3 cloves of garlic, minced
– 3 tbsp of sugar
– 2 tbsp of fish sauce
– 1 tbsp of oyster sauce
– ¼ tsp of black pepper
*Substitute with vegan options if needed
- In a small saucepan, heat up some oil over medium heat.
- Add in the minced lemongrass and garlic and sauté for about 30 seconds to release the fragrance.
- Add in the sugar, fish sauce, oyster sauce and black pepper.
- Stir continuously until the sugar has dissolved and the mixture thickens slightly.
- Turn off heat.
Now that all three components of this dish are
Substitutions and Variations
Marrying the aroma of fresh lemongrass and smoky grilled pork make this Vietnamese pork with lemongrass recipe an unforgettable dish. However, if some of the ingredients are not readily available, there are some substitutions and variations that you can try.
For instance, if you cannot find fresh lemongrass, try using dried lemongrass instead, substituting each chopped stalk with a tablespoon of dried lemongrass. This change will ensure your dish still retains its zesty, citrusy flavor. If fish sauce is not your thing, replace it with soy sauce or oyster sauce for a different dimension of flavors that match the recipe’s sweet and savory profile.
In terms of the type of pork used in the recipe, feel free to substitute boneless pork loin or pork chops for pork shoulder, belly or any cut you prefer. The key is to marinate the meat adequately to give it time to soak in all the flavors.
Vegetarians can even try replacing the meat entirely with vegetables for a lighter option. Carrots, eggplant, peppers, asparagus and mushrooms all work well with this recipe when cut into bite-size pieces and tossed in its aromatic marinade. Similarly, if you prefer a carb-filled meal, serve your Vietnamese pork with lemongrass over rice or noodles.
In terms of presentation, you could choose to make grilled pork skewers or pork patties for an updated twist on the classic recipe. Or prepare it in smaller portions by mixing ground pork with cornstarch and molding them into bite-size balls before air frying them for a healthier choice.
Getting creative with substitutes and variations while keeping true to the core flavors of Vietnamese cuisine, offers different exciting prospects for this versatile dish. Whichever route you choose to take, be adventurous and explore other tastes that go well together!
Serving and Pairing
A dish as exquisite as this Vietnamese Pork with Lemongrass Recipe deserves to be paired up with a fitting side dish. This savory grilled pork pairs perfectly with freshly steamed rice or even rice noodles, which could be an excellent replacement for rice if you are looking for a more textured experience. Top the rice with some cilantro leaves, slice some onions on top for the added crunch, and you’re sure to have yourself a fulfilling meal.
If you are feeling a little adventurous and are looking for a bolder taste, stir-frying some fresh corn or kale together with the lemongrass pork proves to be a highlight for the taste buds, delivering that perfect balance between sweet and savory.
For those who prefer to keep it classic or want something that is easy to make, air-fried sweet potato fries or onion rings is an excellent option that compliments perfectly with the pork’s delectable flavors.
Vietnamese Lemongrass Pork also goes well with light and crisp wines such as sauvignon blanc or pinot grigio. If you prefer to go for something stronger, pair it up with a crisp beer like pilsners or wheat beer. Of course, feel free to choose your beverage of choice or stick to traditional South East Asian drinks such as Thai Iced Tea or Vietnamese Coffee; both sure to add an extra kick to an already hearty meal.
The possibilities of pairing options are endless! Whether you decide to keep it simple, bold or sophisticated – One thing is guaranteed: this Vietnamese Pork with Lemongrass Recipe is one worthy meal that deserves your full attention.
Make-Ahead, Storing and Reheating
Making Vietnamese Pork with Lemongrass is quite simple and can be done in advance. You can make the marinade the day before and keep it in the fridge for up to three days. Once you marinate the pork, you can cook it in the air fryer, grill or oven.
If you have leftovers, you can store them in an airtight container and put them in the fridge for up to three days. When reheating, I recommend doing so in the oven, making sure to slice the meat thinly so that it heats evenly.
Another great way to enjoy your leftover Vietnamese Pork with Lemongrass is by using it as a filling for sandwiches or wraps. You can also add it to a stir fry or use it as a topping for rice or noodle salad bowls.
Overall, this dish is quite versatile and can be enjoyed in many ways even after being made ahead of time or reheated. By utilizing these tips, you will be able to enjoy your delicious Vietnamese Pork with Lemongrass over and over again!
Tips for Perfect Results
Now that we have gone through the ingredients, steps, and everything in between, it’s time for me to share with you some of my best tips and tricks for making the perfect Vietnamese pork with lemongrass dish.
Firstly, I suggest using pork loin or boneless pork chops, as opposed to pork belly or shoulder. Not only will this be healthier, but it’s also crucial for achieving the right texture and flavor profile. You want a meat that is tender and able to absorb all the delicious marinade flavors.
Next, when preparing the lemongrass stalks make sure to remove outer, woody layers until you get to the softer part which should then be sliced thinly. By doing so, it will make all your dishes taste fresher rather than having those harder strands make them taste like wood chips!
Another tip is to marinate your pork overnight. The longer the marinade process, the better the flavors will infuse into the meat resulting in an incredibly flavorful dish when cooked.
You can also peruse variations on this recipe such as turning it into pork patties or pork skewers with lemongrass. By experimenting with these variations you can unlock even more delicious and flavorful results!
Lastly, do not overcook your pork- overcooking will result in tough, dry meat that is simply unenjoyable! Keep an eye on your cooking process do its best to avoid this pitfall by removing it from heat as soon as it’s cooked through.
By following these tips, you can ensure that your Vietnamese pork with lemongrass dish is a memorable one that keeps people coming back for more!
“But wait, there’s more! We’ve compiled a list of some frequently asked questions to help troubleshoot any issues or uncertainties you may have while making this delicious Vietnamese Pork with Lemongrass Recipe. Read on for some helpful tips and solutions.”
What should you marinate pork chops in?
When it comes to preparing an Asian-inspired pork chop dish, there are a few key ingredients that can really enhance the flavor. Olive oil acts as a conduit that transfers the flavors of other marinade components into the meat, while soy sauce adds a delicious and savory taste. Brown sugar, on the other hand, can provide a hint of sweetness and contribute to a caramelized finish on the pork chops as they cook. Finally, Dijon mustard can add an extra layer of flavor and complexity to the dish. Combined, these ingredients create a marinade that truly stands out in terms of taste and texture.
How many calories are in a Vietnamese pork chop broken rice?
A single serving of Vietnamese Pork Chop contains a total of 707 calories.
What is Vietnamese pork made of?
This recipe is known as Thit Kho To in Vietnamese cuisine and is typically made using pork belly. However, I prefer to use pork shoulder (butt) in my recipe as I find pork belly to be excessively fatty.
What is grilled pork in vietnamese language?
Creating a delectable and savory Vietnamese Grilled Pork (Bún Thịt Nướng) is hassle-free and simple.
In conclusion, this Vietnamese Pork with Lemongrass recipe is a must-try for anyone looking to add some Asian flavors to their cooking. With its blend of sweet and savory grilled pork, fragrant lemongrass, garlic, and fish sauce, it’s no wonder why this dish has become a classic in Vietnam and beyond.
By using quality ingredients and following the recipe’s easy-to-follow instructions, you can recreate the same flavors at home in no time. Whether you choose to marinate the pork chops or use pork belly, grill them outdoors or fry them indoors, this recipe is versatile enough to suit any taste.
So pick up some lemongrass stalks, fish sauce, and pork loin today and get ready to impress your family or friends with this delicious Vietnamese Pork with Lemongrass recipe. Trust me; they won’t be disappointed!
Vietnamese Pork With Lemongrass Recipe
For the Marinade
- 1 lb boneless pork loin, cut into thin strips
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon cornstarch
- 1 stalk fresh lemongrass, bottom trimmed, sliced finely
- 3 tablespoons onions, chopped finely
- 2 -3 hot green chilies, finely chopped (such as bird's eye)
- black pepper
- 1 teaspoon sugar
- 1 tablespoon corn, peanut or 1 tablespoon olive oil
- 1/2 teaspoon hot curry powder
For the Stir-Fry
- 3 tablespoons corn, peanut or 3 tablespoons olive oil
- 1/2 cup thinly sliced onion
- 5 tablespoons cilantro leaves
- Put the meat slices in a bowl with the marinade ingredients, mix well, cover and refrigerate at least 1 hour.
- Pour the oil in a large wok and heat over medium-high. Stir-fry onoins until soft. Put in all the meat and marinade. Raise heat to high and stir continuously until meat is just cooked through. Garnish with cilantro leaves.