Loading...
Loading...
Transport your tastebuds to Southeast Asia with this Vietnamese Lemongrass Grilled Pork, featuring thin chops marinated in aromatic lemongrass, fish sauce, and shallots. Natural sugars in honey caramelize over hot grill grates, creating a sweet and savory glaze. Served over rice noodles or in baguettes, it is a burst of vibrant flavor.
Prep Time
20 min
Per serving
350kcal
Calories
30g
Protein
12g
Carbs
Cook Time
8 min
Servings
4 people
Difficulty
easy
20g
Fat
1g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
1. In a mixing bowl, combine minced fresh lemongrass, minced shallots, minced garlic, fish sauce, honey, vegetable oil, soy sauce, and black pepper.
2. Slice pork shoulder or loin chops thinly into bite-sized cutlets so they absorb the marinade quickly.
3. Add pork slices to the bowl, toss to coat evenly, cover, and refrigerate for at least 4 hours or overnight.
4. Preheat your outdoor grill or grill pan over medium-high heat and oil grates thoroughly.
5. Place pork slices on the hot grill in a single layer.
6. Grill for 3 to 4 minutes per side until caramelized, charred at edges, and fully cooked through.
7. Remove from grill and let rest for 3 minutes.
8. Serve hot over vermicelli rice noodles with fresh herbs and fish sauce dressing.
Mince Lemongrass Finely: Use only the tender pale inner stalk of lemongrass and chop it very fine. Slice Pork Thin: Thin cutlets cook quickly and absorb marinade flavors intensely. Watch Sugar Content: Honey caramelizes fast; keep a close eye to prevent burning.
Yes, pork tenderloin works well, though shoulder has more fat for juiciness on the grill.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Savor plant-based excellence with these Grilled Portobello Mushroom Steaks, marinated in balsamic vinegar, garlic, and fresh herbs. Portobello caps develop a rich, meaty texture when grilled over open flames, absorbing savory umami notes effortlessly. This low-calorie vegan main course satisfies meat-lovers and vegetarians alike.
This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
Experience bold Southern flavors with this Blackened Cajun Catfish, featuring a fiery spice rub that chars into a savory crust in a cast-iron skillet. Dredged in melted butter and coated with smoked paprika, garlic, and cayenne, the tender fish flakes apart effortlessly beneath the crust. This quick weeknight recipe delivers restaurant-quality punch in minutes.
Celebrate summer evenings with these Southern Grilled Peach and Pork Chops, combining savory thick-cut pork with sweet, caramelized grilled peaches. Brushed with a brown sugar and bourbon glaze, this dish strikes the ultimate balance of sweet, tangy, and smoky flavors. It is down-home comfort food at its finest.