Vietnamese lemongrass pork steaks
This is such a wonderful recipe to use economical pork shoulder in an exciting new way! A Vietnamese lemongrass marinade infuses with beautiful flavour while a smidge of baking soda is the secret to tenderising so the pork steaks are tender like premium chops. Vietnamese street-food!
Ingredients :
- 2 lemongrass stalks , white part only, bruised, cut into 1 cm / 0.4″ slices on angle
- 4 garlic cloves , finely minced
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 4 tbsp brown sugar
- 3 tbsp oil
- 3/4 tsp baking soda/bi-carb , for tenderising
- 500g/1 lb pork shoulder , skinless and boneless, or pork scotch
- 3 tbsp canola oil
Directions :
- 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!
