Grilled Lemongrass Pork

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.