This is such a wonderful recipe to use economical pork shoulder in an exciting new way!
Finally figured out the secret to keeping it juicy, so I had to share the recipe immediately!
Across Vietnam, variations of this lemongrass pork are served in various forms.
The marinade goes foamy because of the baking soda which is the secret tenderising ingredient!
On rice, soups, in rice paper rolls, even in Banh Mi.
Heres a photo of the pork rice noodle bowls.
And said vendor in Saigon.
They cooked the pork on skewers over charcoal.
Im doing a home version steaks on a stove.
So it’s possible for you to make this any night of the week rain, hail or shine!
Why you need this Vietnamese pork in your life!
Excellent value Its made using economical pork shoulder that is tenderised so its juicy like premium pork chops!
Something differentbut yet so easy, with ingredients you might get from the local shops.
The marinade goes foamy because of the baking soda which is the secret tenderising ingredient!
Versatile Serve at your next BBQ with coconut rice and Asian slaw.
Or wait until Friday to make Vietnamese noodle bowls!
What you need
Heres what you oughta make this.
Pork shoulder Generally, this economical, tough cut of pork is slow cooked until it becomes fall-apart tender.
Today, were using it in a really different way.
(Links again for glowing reader reviews who have discovered the wonder of this technique withchickenandbeef!).
Pork shoulder
Baking soda also known as bi-carb / bi-carbonate.
As noted in the point above, this is what tenderises the tough pork shoulder meat.
Lemongrass For unmistakable, irreplaceable beautiful Vietnamese flavour!
A Vietnamese food favourite.
Sugar For sweet and caramelisation.
Soy sauce and fish sauce The saltiness.
I like to use both to get the right flavour balance.
Only fish sauce = too fishy.
Only soy sauce = lacks complexity of flavour.
(Initially I just had more of all the other ingredients but the pork was too salty).
allows us to make this with economical pork shoulder rather than pricey pork tenderloin or chops.
Slicethe pork shoulder into eight thinnish pieces gives us a head start on the pounding.
Poundto 5mm / 0.2 thickness thick using a meat mallet (the jagged side) or rolling pin.
Cover with go-between or freezer bags to prevent damaging the meat.
(Go-between is a purpose made plastic sheet, sold alongside cling wrap.
Also useful for stacking foods in the freezer without sticking together).
Marinade Mix the marinade ingredients in a bowl.
Coat porkAdd the pork and use tongs to coat well.
Marinate 24 hours Transfer to a ziplock bag and marinate for 24 hours.
Then cook the other side for 1 minute.
Super quick to cook because its so thin!
Prevent screen from sleeping
Its just what happens.
But think beyond the noodle bowl!
Serve it with a side ofcoconut rice,Vietnamese red fried riceor plainjasmine ricewith a side salad.
What do you think??
Have I convinced you to give this Vietnamese pork a go?
I hope so!!!
If anything, its worth experiencing the magic of the marinade and how tender it makes pork shoulder steaks.
Vietnamese Lemongrass Pork steaks (tenderised!)
Life of Dozer
When Dozer was in the paper over the Easter break.
Specifically, the Good Weekend Magazine!
If you wish to continue to believe Im an innocent angel, like do not readthe article.
