Vietnamese · Dinner
Stir Fried Pork With Lemongrass
Thin-sliced pork marinated in lemongrass, garlic, and fish sauce with brown sugar, then stir-fried hot and fast until charred and caramelised. Finished with scallion and lime juice, served over jasmine rice with cucumber slices for cooling contrast.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
457Calories
36.5gProtein
18.3gFat
37.8gCarbs
7.1gSugar
2.2gFiber
1041mgSodium
97mgChol
4.9gSat Fat
782mgPotassium
55mgCalcium
2.8mgIron
0.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince the lemongrass and garlic. Combine sliced pork with lemongrass, garlic, fish sauce, brown sugar, and black pepper, coating evenly.
2
Marinate
Cover and let sit at room temperature for 30 minutes.
3
Sear
Heat oil in a wok over high heat until smoking. Add pork in a single layer and cook 2–3 minutes per side until edges char and caramelize.
4
Plate
Toss pork with sliced bell pepper and scallions in the wok for 30 seconds, stir in lime juice, and serve over rice with cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork sirloin
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- 11 red bell pepper
- 2 tsp2 tsp lime juice
- 280g280g cooked jasmine rice
- 66 cucumber slices
