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Grilled Lemongrass Pork
Updated April 30, 2024
![Grilled Lemongrass Pork](https://static01.nyt.com/images/2023/03/17/multimedia/rm-grilled-lemongrass-pork-steaks-fhcv/rm-grilled-lemongrass-pork-steaks-fhcv-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour 30 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup rice wine vinegar
- ¼cup granulated sugar
- 8ounces carrots (about 2 large carrots), cut into matchsticks or julienned on a mandolin
- 8ounces daikon, cut into matchsticks or julienned on a mandolin
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1tablespoon baking soda
- 1½pounds pork shoulder steaks (¼-inch thick) or thin-cut pork chops (about 4 steaks or chops)
- 3stalks lemongrass white and light green parts only, tough outer layers discarded, roughly chopped
- 1large shallot, roughly chopped
- 5garlic cloves, crushed
- 6tablespoons palm sugar or light brown sugar
- ¼cup fish sauce
- 1teaspoon cornstarch
- 2tablespoons vegetable oil, plus more for the grill
- 3tablespoons freshly squeezed lime juice (from 2 limes)
- 2tablespoons granulated sugar
- 2tablespoons fish sauce
- 1 to 2bird's eye or Thai chiles, thinly sliced
- 1garlic clove, finely grated
- Cooked rice vermicelli noodles
- Chopped roasted peanuts, sliced cucumber, cilantro and mint leaves and lime wedges
For the Pickled Vegetables (see Tip)
For the Steaks
For the Dipping Sauce
For Serving
Preparation
- Step 1
Prepare the pickled vegetables: Bring vinegar, sugar and ¾ cup of water to a boil in a small saucepan. Remove from heat and let sit until ready to use.
- Step 2
Toss carrots, daikon and salt in a large bowl until completely coated and the salt has begun to dissolve. Let sit for 15 minutes; drain and rinse thoroughly in cold water. Squeeze to remove excess water. Transfer to a heatproof jar. Pour vinegar mixture over and let sit at room temperature, uncovered for at least 1 hour before serving.
- Step 3
Prepare the pork: Combine baking soda and 1¼ cups cold water in large bowl. Add pork and toss to coat. Let stand at room temperature for 15 minutes. Rinse pork in cold water and drain well. Rinse and wipe bowl clean; return pork to bowl.
- Step 4
Meanwhile, purée lemongrass, shallot, garlic, palm sugar, fish sauce, cornstarch and oil in a food processor or in a blender until very finely chopped. Pour over pork and toss to coat. Cover tightly and refrigerate for at least 30 minutes and up to 3 hours.
- Step 5
Make the dipping sauce: Stir lime juice, granulated sugar, fish sauce, chile, garlic and 2 tablespoons water in a small bowl until sugar has dissolved. Let sit at room temperature until ready to serve.
- Step 6
Prepare a grill for high, direct heat; clean grates well, then brush grates with oil. Alternatively, heat a grill pan on high and brush pan with oil. Grill pork, turning once, until charred on both sides and cooked through, 2 to 3 minutes per side, closing the grill as needed between flips if you are using a gas grill. Transfer steaks to a platter and let cool for 5 minutes before serving.
- Step 7
Top cooked vermicelli with grilled pork and a sprinkle of peanuts. Serve with pickled vegetables, dipping sauce, cucumber, cilantro, mint and lime wedges.
Private Notes
Cooking Notes
A cool hot summer feast. Easily divides, but make all the pickles & sauce. No daikon available so tried jicama which worked maybe better—juicy contrast to carrot, holds up well. For marinade paste, added ginger and lime zest (added to dipping sauce too). Hand blender worked best, adding liquid or oil if needed. For noodles, added thin-sliced zucchini & scallions and tossed with dipping sauce. Added basil & shaved lemongrass to herb topping. Leftovers make a great banh mi.
Truly delicious! I followed the recipe for the pork but doubled the marinade to add tofu for the vegetarian in the house. Just sliced a tofu block into 6 pieces, pressed it for 20 minutes, blotted it and then marinated the tofu in a separate container for 3 hours like the pork. We used a fish grill device so the tofu didn't fall in our gas grill. Everyone in the family loved it.
I found that the vermicelli adds nothing to this and would leave it off if I made this again.
Absolutely loved the dipping sauce. Next time I’d half the pickled vegetables. Great marinade for the pork shoulder and I love how you can make each component while another component soaks/rests. Would also recommend marinating the pork in a reusable gallon bag instead of large bowl to save fridge space.
Delicious! We followed the recipe pretty much exactly and this was super tasty! Our pork chops were not thin cut so they took significantly longer to grill but they were wonderfully tender and moist.
This is a great recipe, but considering it's Rick Martinez that isn't a surprise. Every recipe from him has been a banger. A little bit of work in the afternoon to let the pork marinate and then it quickly cooks. Great for a hot day when you want something delicious but don't want to do a lot of cooking.
I messed this up in a few different ways (pork was too thick, grill out of gas, etc.) but this was still fabulous. I added more lime to the sauce and reduced the sugar a bit. Will be going onto the rotation!
I really enjoyed this dish. The lemongrass marinade made the pork really delicious and the dipping sauce, cilantro, slaw, and cucumbers really enhanced the dish. I cut down on the sugar and omitted the garlic for my taste. I would make it again, as is, the family said they liked it, but it was not one of their top favorites.
This recipe is definitely a winner. I make it often for my personal chef clients. I always use pork shoulder for this. I've discovered that it works really well as kebabs (adjust your cooking time accordingly if you do this) if you don't want to use pork shoulder but don't want to cut it into steaks. Ginger is a good sub for lemongrass if you aren't able to find it.
I made this with pork tenderloin. Each loin was sliced the long way into 1/3 then lightly pounded and slipped into the marinade for 3 hours. Grilled. I mixed mayonnaise with cilantro and Thai basil. Hoisin. Pickles and blueberries and lettuce ( it works). Served on french sub roll or pita or just lettuce. YUM
We really enjoyed this. I followed the recipe as written and used some of the marinade to baste some slices of eggplant which I cooked alongside the pork.
Just made the pork. and it was outstanding! Great, easy recipe and definitely a keeper!
I have to review again. I have made this dish about 10 times and each time I served it, the reaction was beyond the beyond. I don’t bother with pickled veg. The meat is insane. Easy to prep ahead and grill at the last minute. Thank you Rick Martinez.
I recommend that the lemongrass be chopped finely. If you cut it into half inch pieces, the food processor will cut down the fiber, not across it. Which leaves the marinade a little grainy. We tend to just pour the dipping sauce over the vermicelli to give it some flavor. The pork itself has tons of flavor all on its own.
Agree completely on great flavor and a keeper. Impressive results with a thin slice pork sirloin roast. I’m still learning the ways of lemongrass. Put marinade ingredients in the blender, marinated for 6 hours. Longer can only help. Didn’t rinse meat before grilling and it had paint brush bristle look to it coming off the grill. Not too bad on the tongue. Does rinsing the marinade off sacrifice grilled flavor? Who has a good trick for max lemongrass flavor extraction without fibers?
So delicious. Even my teenager loved it. I had read that baking soda tenderizes meat, but never had the opportunity to try it. Now I’ll try it with everything appropriate. Made such a difference.
OMG fantastic. Followed marinade other than reducing sugar. Didn’t bother with pickled veg. Tender meat. Delicious flavor. This is gonna be a summer go to.
This recipe is incredible, get past the fish sauce and just make it as is! I’ve made it twice now with bone in pork chops and increased the marinade time to 5 hours or so. The marinade soaks into the fat and gets so crispy, the flavor is unreal.
Very tasty! Used the dipping sauce on the noodles to give them flavor. Otherwise they are not bringing anything to the table. High heat on the grill.
Good weekend dinner for 2 with leftovers for a weeknight.
A lot of work but totally worth it. Following someone else’s advice here I added ginger to the marinade but tbh I think it got lost in the riot of flavors. No shoulder steaks at my butchers but thin sliced pork loin worked well. Marinated for about 5hrs & didn’t remove before grilling (just let excess drip off before tossing on the grill). Added some red onion to the pickle mix & tossed the vermicelli in some of the dipping sauce. It all came together very well. One to impress guests with.
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