Vietnamese Grilled Lemongrass Pork (Thit Heo Nuong Xa)
Vietnamese Grilled Lemongrass Pork (Thit Heo Nuong Xa)
Use this marinade with small pieces of pork, thread them on skewers and dip in some nuoc cham dipping sauce. Enjoy with rice, stir-fried or grilled vegetable and a quick soup (canh).
Ready in: 70 minutes
Serves: 4
Complexity: very-easy
kcal: 270
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Ingredients
500 g boneless pork blade steaks, about 1 cm thick
2 tbsp light brown sugar
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tsp SIDS CRAZY LEMON
1 stalk lemongrass, trimmed & finely chopped
¼ tsp New York Cut pepper
1½ tsp dark soy sauce
1½ tbsp fish sauce
1 tbsp rice bran oil
Directions
Cut the pork shoulder steak into pieces about 8-10 cm square. Set aside.
Blitz sugar, garlic, shallots, SIDS CRAZY LEMON and lemongrass 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.
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.
Preheat a grill to medium-high. Grill for 6-8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.