Vietnamese Lemongrass Pork

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Cut the pork into 8 equal, fairly thin slices, cutting at a 45° angle or straight down if the piece allows.
2. Pound each slice to about 5 mm (0.2 in) thick using the spiky side of a meat mallet, protecting the meat with baking paper or a freezer bag.
3. Mix the marinade ingredients in a bowl. It will fizz when the baking soda goes in. Add the pork and toss well to coat, then transfer to a zip-lock bag and marinate for 24 hours.
4. Remove the pork from the marinade, brushing off the lemongrass pieces. Discard the marinade.
5. Heat a cast iron skillet over high heat until wisps of smoke appear. 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 until nicely charred. Transfer to a plate.
6. Scrape out any loose black bits from the pan, then cook the remaining pork the same way.
7. Serve in noodle bowls or with rice and a side salad.

Summarized from RecipeTin Eats's video. Watch it for the details.

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