Vietnamese · Dinner
Rice with Grilled Lemongrass Pork
Pork shoulder marinated in lemongrass, garlic and fish sauce, grilled until charred, then sliced and served warm over jasmine rice with pickled carrot and daikon, cucumber, scallion and nuoc cham sauce for a balance of char, funk, sweetness and acid.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
22.8gFat
62.1gCarbs
24.3gSugar
3.6gFiber
1580mgSodium
110mgChol
6.9gSat Fat
780mgPotassium
75mgCalcium
3.4mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince the lemongrass tender base, garlic, and combine with fish sauce, brown sugar, honey and oil until pork is glossy-coated.
2
Marinate
Cover and refrigerate 2 hours until pork takes on deep amber color from sugar and fish sauce.
3
Pickle
Julienne the carrot and daikon, toss with rice vinegar and sugar, leave 20 minutes until translucent and tangy.
4
Grill
Heat grill pan to high and brush with oil. Grill pork slices 2-3 minutes per side until edges char dark and center is no longer pink.
5
Plate
Spoon cooked jasmine rice onto plate, lay grilled pork alongside, top with pickled carrot and daikon, cucumber slices and finely sliced scallion; serve with nuoc cham made from lime juice, fish sauce, sugar, finely sliced chili and water.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder
- 22 stalk lemongrass
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp vegetable oil, plus extra for brushing the grill
- 200g200g jasmine rice, cooked
- 11 carrot
- 120g120g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar for the pickle
- 66 cucumber slices
- 22 scallion
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce for the nuoc cham
- 1 tsp1 tsp sugar for the nuoc cham
- 11 chili
- 2 tbsp2 tbsp water
