5 from 44 votes
Vietnamese Lemongrass Pork steaks (tenderised!)
Vietnamese Lemongrass Pork Steaks are thin slices of pork shoulder tenderized with baking soda, marinated in a blend of lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil, then quickly cooked in a hot skillet. The tender, flavorful pork features a charred exterior and is often served with rice or noodle bowls.
Prep Time
15 mins
Cook Time
6 mins
Servings:
4
Calories:
360 kcal
Course:
Main Course
Cuisine:
Vietnamese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 360
% 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.