Vietnamese Lemongrass Pork steaks (tenderised!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Servings
4
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Calories
360 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Lemongrass Pork steaks (tenderised!)
Description
This recipe uses pork shoulder, a tougher cut, sliced thin and flattened before marinating. The addition of baking soda tenderizes the meat by breaking down proteins, making it soft and juicy after a quick charred sear. The marinade combines fresh bruised lemongrass slices, finely minced garlic, tangy lime juice, fish sauce, light soy sauce, brown sugar, and neutral oil, balancing savory, sweet, and citrus flavors.
The pork is cooked in a cast-iron skillet over high heat for a short time to develop a smoky crust while retaining a tender bite inside. Lemongrass pieces are removed before cooking to prevent burning. This method transforms an economical cut into a dish with texture and bright flavors typical of Vietnamese cuisine.
These pork steaks can be served with simple steamed or coconut rice, fresh salads, or in Vietnamese noodle bowls (bun thit nuong). Their balanced marinade and tender texture make them a versatile protein for various meals.
Notes emphasize using pork shoulder or scotch roast for best results and highlight the importance of using light or all-purpose soy sauce instead of dark soy. The lemongrass preparation maximizes its flavor without burning, and baking soda works as a tenderizer commonly used in stir-fry meats.
Ingredients
- 500g/1 lb pork shoulder , skinless and boneless, or pork scotch (roast or steaks) (Note 1)
- 3 tbsp canola oil
Marinade:
- 2 lemongrass white part only, bruised, cut into 1 cm / 0.4" slices on angle (Note 2, stalks
- 4 garlic finely minced, cloves
- 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 neutral cooking oil canola, vegetable, peanut, generic cooking oil
- 3/4 tsp baking soda for tenderising (Note 4, aka bi-carb
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
- Use pork shoulder or pork scotch for tenderized results; avoid lean cuts like loin or tenderloin.
- Only the white and pale green parts of lemongrass are used; bruise and slice them to release flavor but keep them intact for easy removal.
- Light or all-purpose soy sauce is preferred over dark soy to balance the marinade flavors.
- Baking soda tenderizes the meat by breaking down proteins and is a common technique in Asian cooking.
- Remove lemongrass pieces before cooking to prevent burning and bitter taste.
- Serve with rice, noodle bowls, or salads to complement the flavorful pork.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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