Vietnamese · Dinner
Stir Fried Pork With Lemongrass (Gluten-Free)
Thin-sliced pork shoulder marinated in lemongrass, garlic, shallot and fish sauce, then stir-fried in a hot wok until caramelized and charred at the edges. Finished with tamari instead of soy sauce for a gluten-free version, served over jasmine rice with scallion, cilantro and crushed peanuts.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
532Calories
38.9gProtein
26.8gFat
31.6gCarbs
6.8gSugar
3.1gFiber
1428mgSodium
150mgChol
7.9gSat Fat
890mgPotassium
62mgCalcium
3.6mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince lemongrass (bottom 4 inches only), garlic, and shallot. Thinly slice chili. Mix pork with lemongrass, garlic, shallot, fish sauce, tamari, sugar and cornstarch until coated.
2
Marinate
Let pork sit at room temperature for 30 minutes.
3
Sear
Heat vegetable oil in wok over high heat until shimmering and just smoking. Add pork in a single layer and sear for 2 minutes until underside browns and caramelizes without stirring.
4
Stir-fry
Toss pork over high heat for 3 to 4 minutes, adding chili, until no pink remains and edges are lightly charred. Work in batches if needed to sear rather than steam.
5
Finish
Add scallion and black pepper to wok, toss over medium-high heat for 30 seconds until bright green and wilted.
6
Plate
Spoon pork over jasmine rice. Roughly chop cilantro and crush peanuts, then scatter both over the pork.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish-sauce
- 2 tsp2 tsp soy-sauce-tamari
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp cornstarch
- 11 fresh chili-fresh
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanut
- 2 tbsp2 tbsp vegetable-oil
- 7 oz200g jasmine-rice-cooked
- 1/2 tsp1/2 tsp black-pepper
