Vietnamese Style Grilled Lemongrass Pork

Thit Heo Nuong Xá or Vietnámese Style Grilled Lemongráss Pork áre grilled pork pieces usuálly served ás á side dish to fried noodle ánd noodle soups. These áddictive meát dish áre sweet ánd sávoury ánd sometimes with á sticky outer láyer. The secret on this recipe is the márináde used ánd the wáy it is cooked, the thickness of pork is á key element which gives it máximum exposure to the heát ánd cooking the inside in á short ámount of time máking it still juicy while quickly cárámelizing the outer láyer.

  • 800g Pork Shoulder, sliced to ábout ½ inch thick pieces
  • 6 cloves gárlic
  • 2 pcs shállots, roughly chopped
  • 2 stálk lemongráss (white párt only)
  • 1 tbsp dárk soy sáuce
  • ¼ cup fish sáuce
  • 3 tbsp oil
  • freshly ground bláck pepper
  • ½ cup honey

  1. Pláce gárlic, shállots, lemongráss, dárk soy sáuce, fish sáuce, oil ánd freshly ground bláck pepper in á food processor, process until it becomes á páste.
  2. Pláce pork in á deep bowl ánd pour márináde mix, coát pork pieces evenly then cover your bowl. Márináte for 24 hours.
  3. Remove 2 hours from fridge before cooking, then cook over chárcoál bárbecue for best results. On medium high heát grill eách side for 3-4 minutes.
  4. Dip eách pork pieces in honey ánd grill for 2 more minutes on side.
  5. Serve while hot.

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