Vietnamese Lemongrass Pork Steaks

Name: Vietnamese Lemongrass Pork Steaks
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 500 g pork shoulder; 2 lemongrass stalks; 4 clove garlic; 4 tbsp lime juice; 3 tbsp fish sauce; 1 tbsp soy sauce; 4 tbsp brown sugar; 6 tbsp canola oil; 3/4 tsp baking soda

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.

Servings4 Portions

Prep Time15 Mins

Cook Time6 Mins

Difficulty

Intermediate

Ingredients

pork shoulder
500 g
lemongrass stalks
2
garlic
4 clove
lime juice
4 tbsp
fish sauce
3 tbsp
soy sauce
1 tbsp
brown sugar
4 tbsp
canola oil
6 tbsp
baking soda
0.8 tsp

Step-by-Step Instructions

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.