Vietnamese Pork with Lemon Grass

Name: Vietnamese Pork with Lemon Grass
Cuisine: Asian, Vietnamese
Ingredients: 450 grams boneless pork loin or fillet, cut into slices; 1 tbsp light soy sauce; 2 tsp fish sauce (nuoc mam); 1 tbsp cornflour; 1 stick fresh lemon grass, sliced and then finely chopped; 3 tbsp onions, very finely chopped; 3 fresh red chillies, finely chopped; Freshly ground black pepper; 1 tsp sugar; 1 tbsp corn, peanut or olive oil; 0.5 tsp hot curry powder; 3 tbsp corn, peanut or olive oil; 90 grams onions, peeled and thinly sliced; 5 tbsp coriander leaves

3 steps

Updated at: Wed, 16 Aug 2023 23:56:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories351 kcal (18%)

Total Fat23.2 g (33%)

Carbs9.1 g (4%)

Sugars3.8 g (4%)

Protein25.6 g (51%)

Sodium437.3 mg (22%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450 gramsboneless pork loin

or fillet, cut into slices

1 Tbsplight soy sauce

2 tspfish sauce

nuoc mam

1 Tbspcornflour

1 stickfresh lemon grass

sliced and then finely chopped

3 Tbsponions

very finely chopped

3fresh red chillies

finely chopped

freshly ground black pepper

1 tspsugar

1 Tbspcorn oil

peanut or olive

½ tsphot curry powder

3 Tbspcorn oil

peanut or olive

90 gramsonions

peeled and thinly sliced

5 Tbspcoriander leaves

Instructions

Step 1

Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour and up to 2 hours if desired. The longer you can leave it the better the flavour.

Step 2

Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through.

Step 3

Serve, garnished with the coriander leaves and crispy fried onions.

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