
These Vietnamese lemongrass pork steaks are deeply savory, lightly sweet, and fragrant with fresh lemongrass, garlic, and lime. A baking soda marinade helps keep the pork exceptionally tender while a hot pan gives each piece a smoky, charred finish. Serve them over rice or tuck them into noodle bowls for an easy, flavor-packed meal.
Slice the pork shoulder into 8 thin, even pieces. Cutting on a slight angle makes it easier to create wider steaks.
Place the pork between sheets of baking paper or inside a freezer bag. Pound each piece with the textured side of a meat mallet until about 5 mm thick.
In a bowl, mix the lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, oil, and baking soda until combined. Add the pork and toss well so every piece is coated.
Transfer the pork and marinade to a sealed bag or covered container. Refrigerate for 24 hours for the best flavor and tenderness.
Remove the pork from the marinade and brush off most of the lemongrass pieces so they do not burn in the pan. Discard the used marinade.
Heat a cast-iron skillet or heavy pan over high heat until very hot. Add 1 1/2 tbsp oil, then cook half the pork for about 1 1/2 minutes on the first side and 1 minute on the second side, until caramelized and lightly charred.
Transfer the cooked pork to a plate. Wipe out any burnt bits, add the remaining oil, and cook the rest of the pork the same way.
Serve hot with steamed rice, vermicelli noodles, or a crisp salad. Slice before serving if using for bowls, wraps, or banh mi-style sandwiches.
For the best texture, do not skip pounding the pork thinly. If you cannot find fresh lemongrass, use finely minced lemongrass paste, but reduce the amount slightly because it can be stronger. Cook over very high heat for good color, and avoid overcrowding the pan or the pork will steam instead of char. Leftovers keep well in the refrigerator for up to 3 days.