Vietnamese lemongrass pork (Thit Heo Nuong Xa)
An easy marinade gives this Vietnamese lemongrass pork tons of flavor, then grill it up and enjoy.
Servings: 2 -3
Calories: 422kcal
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Ingredients
- 1 lb boneless pork shoulder 450g, or use other boneless cut
- 2 tablespoon lemongrass minced (I used pre-prepared)
- 2 tablespoon shallot or onion finely diced (1 small shallot)
- 2 tablespoon brown sugar 20g
- 1 tablespoon garlic minced, (2-3 cloves)
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- ¼ teaspoon black pepper
Instructions
- Cut the pork into chunks, approx 1in/2.5cm by 2in/5cm.
- Mix together the remaining ingredients - if you are not using pre-prepared lemongrass I'd suggest blending it all together, otherwise fine to just mix well. Add the pork to the sauce and leave to marinade for at least 2 hours, but all day/overnight if possible, refrigerated.
- Take the pork our of the fridge approx 20min before cooking while the grill heats ups. Grill the pork chunks on the grill/BBQ for approx 5min per side, depending on heat/size of pieces. You want the pork cooked through but not too cooked so it dries out.
- Serve with rice or noodles, maybe some quick picked carrots and daikon radish and salad (or as you prefer).
Nutrition
Calories: 422kcal | Carbohydrates: 17g | Protein: 53g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 2043mg | Potassium: 996mg | Sugar: 13g | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 2.9mg