Vietnamese Lemongrass Pork steaks (tenderised!)
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
360 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese Lemongrass Pork steaks (tenderised!)
Report
Recipe video above. Pork infused with a Vietnamese lemongrass marinade, then cooked over high heat for an authentic char-grill like you get at Vietnamese street stalls! Economical pork shoulder is a tough cut of meat that's tenderised using a touch of baking soda. Even if you overcook these pork steaks, they are still tender inside!Use to make the popular Vietnamese rice noodle salad, Bún thịt nướng, or serve with coconut or jasmine rice and Asian slaw for a lovely dinner.
Share:
Ingredients
- 500g/1 lb pork shoulder , skinless and boneless, or pork scotch (roast or steaks) (Note 1)
- 3 tbsp canola oil
Marinade:
- 2 lemongrass stalks , white part only, bruised, cut into 1 cm / 0.4" slices on angle (Note 2)
- 4 garlic cloves , finely minced
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp soy sauce (all purpose or light, NOT dark soy, Note 3)
- 4 tbsp brown sugar (tightly packed tablespoons)
- 3 tbsp oil (canola, vegetable, peanut)
- 3/4 tsp baking soda/bi-carb , for tenderising (Note 4)
Add to Shopping List
Instructions
- Cut pork - Cut into 8 equal, thinnish slices of pork. I find it easiest using the knife on a 45° angle, but if you have the right shape piece you can just cut straight down.
- Pound each steak to 5mm / 0.2" thickness using the scary side of a meat mallet (jagged, not flat), using go-between (Note 5) or a freezer bag to avoid damaging the meat. (You can use baking paper for rolling pin or the flat side of the mallet.)
- Marinade - Mix the marinade ingredients in a bowl, it will fizz when the baking soda is added! Add pork then toss well to coat using tongs. Transfer to a ziplock bag and marinate for 24 hours.
- Remove pork from the marinade and brush off the lemongrass pieces. Discard marinade - it's done its job!
- Cook - Heat a cast iron skillet over high heat until you see wisps of smoke. Add 1 1/2 tbsp oil, then cook half the pork for 1 1/2 minutes on one side and 1 minute on the other side until nicely charred. Remove onto a plate. Scrape pan clean of loose black bits then cook the remaining pork.
- Serve! Make Pork Noodle Bowls (bun thit nuong) or serve with rice and a side salad - see note 6 and in post for suggestions!
- NOTE - The thin pork steaks are beyond well done in 2 1/2 minutes but it doesn't matter because the baking soda keeps them tender. It will be blushing pink inside due to the baking soda (same happens with beef). You could cook them for another 5 minutes and they will still be tender inside. Miracle!
Notes
- Pork cut - This recipe is designed for pork shoulder which is a fatty, tough cut of pork that's usually slow cooked to make it tender. Here, by pounding and using baking soda, it's tenderised so it's like premium pork chops once cooked. It's literally impossible to overcook the inside so it's tough - you'll see!
- Recipe also works great with pork scotch roast or steaks. A little more expensive cut of meat but widely available in Australia. Doesn't work as well for lean, more expensive cuts of meat like loin and tenderloin.
- Lemongrass prep - cut the reedy end off, we're only using the white and pale green part. Bash with meat mallet so it bursts open slightly to release flavour but mostly holds together. Slice on an angle into large 1cm/0.4" thick slices so they are easy to brush off the pork before cooking (else they burn).
- Fresh really is best here but if you can't get it, use 1 tablespoon of lemongrass paste instead.
- Soy sauce - Don't use dark soy sauce, the flavour is far too intense and will overwhelm. Any all-purpose soy is fine, or light soy sauce.
- Baking soda, also known as bi-carb, is used to tenderise the pork shoulder meat which is is a tough cut usually used for slow cooking. Same method used for chicken and beef for stir fries - and readers love it!
- Go-between is a purpose made roll of plastic that's sold alongside cling wrap, used for pounding meat. Thicker than freezer bags and cling wrap, and not sticky. It protects the meat from becoming damaged.
- Serving suggestions - Noodle bowls pictured in post (bun thit nuong), recipe here! Or make dinner plates with a side of coconut rice, Vietnamese red fried rice or plain jasmine rice with a side salad:
- Nutrition per serving, 2 pieces per person.
- Vietnamese Chicken salad - minus the chicken
- Asian Slaw
- Chang's Crispy Noodle Cabbage Salad
- Asian Side Salad
- Steamed vegetables or any leafy greens drizzled with Asian Sesame Dressing
Nutrition Information
Show Details
Calories
360cal
(18%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
51mg
(17%)
Sodium
1578mg
(66%)
Potassium
354mg
(10%)
Fiber
0.2g
(1%)
Sugar
12g
(24%)
Vitamin A
14IU
(0%)
Vitamin C
6mg
(7%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360cal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 1578mg | 66% |
| Potassium | 354mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
