Name: Delicious Recipe
Prep time: PT-493079H58M40S
Cook time: 6 min
Total time: 24 h 31 min
Cuisine: Vietnamese
Ingredients: 500g (1 lb) pork shoulder, skinless and boneless, or pork scotch (roast or steaks); 3 tbsp canola oil; 2 lemongrass stalks, white part only, bruised and sliced at 1 cm / 0.4″ angles; 4 garlic cloves, finely minced; 4 tbsp lime juice; 3 tbsp fish sauce; 1 tbsp soy sauce (all purpose or light, NOT dark soy); 4 tbsp tightly packed brown sugar; 3 tbsp oil (canola, vegetable, or peanut oil); 3/4 tsp baking soda (bi-carb), for tenderizing

Introduction

Vietnamese Lemongrass Pork Steaks are flavorful, tender, and quick to cook, making them a perfect choice for a weeknight dinner. The marinade, with its blend of lemongrass, garlic, fish sauce, and lime, infuses the pork with classic Vietnamese flavors. Thanks to a special tenderizing technique, these steaks stay juicy and delicious even when cooked thoroughly.

The image shows four grilled steak pieces with a dark brown, slightly charred surface, sitting in a black pan. Each piece has a glistening, juicy texture with grill marks. Bright green cilantro leaves are scattered on top of the steaks, adding a fresh contrast. Two lime wedges, light green with a juicy, fleshy texture, rest near the steaks. A metal spatula lifts one piece of steak from the pan, its silver slotted blade visible beneath the meat. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (1 lb) pork shoulder, skinless and boneless, or pork scotch (roast or steaks)

3 tbsp canola oil

2 lemongrass stalks, white part only, bruised and sliced into 1 cm (0.4″) angled pieces

4 garlic cloves, finely minced

4 tbsp lime juice

3 tbsp fish sauce

1 tbsp soy sauce (all purpose or light, not dark soy)

4 tbsp tightly packed brown sugar

3 tbsp oil (canola, vegetable, or peanut)

3/4 tsp baking soda (for tenderizing)

Instructions

Step 1: Cut the pork into 8 equal, thin slices using a knife angled at 45°, or straight down if your piece is shaped well.

Step 2: Pound each pork slice to about 5mm (0.2″) thickness using the jagged side of a meat mallet. Use a freezer bag or baking paper as a barrier to protect the meat.

Step 3: In a bowl, mix the marinade ingredients: canola oil, bruised lemongrass, minced garlic, lime juice, fish sauce, soy sauce, brown sugar, oil, and baking soda. It will fizz once the baking soda is added.

Step 4: Add the pork slices to the marinade and toss well with tongs to coat evenly. Transfer everything to a ziplock bag and refrigerate to marinate for 24 hours.

Step 5: Remove the pork from the marinade and brush off the lemongrass pieces. Discard the leftover marinade.

Step 6: Heat a cast iron skillet over high heat until wisps of smoke appear. Add 1 1/2 tablespoons of oil, then cook half the pork for 1 1/2 minutes on one side and 1 minute on the other until nicely charred. Remove to a plate.

Step 7: Scrape the pan clean of any loose black bits, add more oil if needed, and cook the remaining pork slices the same way.

Step 8: Serve the lemongrass pork steaks with rice and a side salad or make traditional Vietnamese Pork Noodle Bowls (bun thit nuong).

Tips & Variations

Use the jagged side of the mallet for tenderizing without tearing the meat.

Light soy sauce is preferred to maintain the marinade’s delicate flavor; avoid dark soy sauce as it alters color and taste.

Marinating for a full 24 hours ensures maximum flavor and tenderness.

This pork can be served chopped in noodle bowls or wrapped in lettuce for a fresh bite.

FAQs

Why is baking soda used in the marinade?

Baking soda helps tenderize the meat by breaking down proteins, keeping the pork soft and juicy even after cooking. It may cause a slight pink blush inside the meat, which is safe and normal.

Can I use other cuts of pork?

Yes, pork shoulder is preferred for its balance of flavor and tenderness, but you can also use pork scotch or similarly marbled cuts. Avoid very lean cuts as they may dry out more easily.