Grilled Lemongrass Pork (Thit Heo Nuong Xa)

6 steps

I use thin pork chops in place of pork shoulder.

Updated at: Sun, 28 Jan 2024 20:17:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories266.8 kcal (13%)

Total Fat17.5 g (25%)

Carbs5.7 g (2%)

Sugars4.1 g (5%)

Protein20.5 g (41%)

Sodium712 mg (36%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundboneless pork shoulder steak

about 1/2 inch thick

1 ½ tablespoonsgranulated brown sugar

or light

1 tablespoonchopped garlic

1 tablespoonshallot

chopped, or yellow onion

1 stalklemongrass

trimmed and finely chopped

¼ teaspoonblack pepper

1 ½ teaspoondark soy sauce

1 ½ tablespoonfish sauce

1 tablespoonoil

Instructions

Step 1

1. Soak the pork in the water with baking soda. Combine 1 tsp + baking soda with 1/2 cup fort 15'. Rinse.

Step 2

2. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

Step 3

3. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, 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 process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

Step 4

4. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

Step 5

5. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil.

Step 6

6. bowl for 10 minutes before slicing and serving.

View on vietworldkitchen.com

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