This restaurant-style Vietnamese grilled pork is made with aromatic lemongrass and is tender, juicy and full of flavour. It’s paleo and gluten-free friendly with no added MSG. Great as a make-ahead protein dish. This recipe is Whole30, gluten-free, paleo, and low-carb friendly.
About Grilled Vietnamese Lemongrass Pork
I am happy to have my guest contributor ChihYu Smith of I Heart Umami back on the blog with this fantastic recipe for restaurant-style grilled Vietnamese lemongrass pork.
ChihYu is a recipe developer, photographer, and writer and she teaches people how to cook Asian-inspired paleo cuisine and this dish is another winner. Find ChihYu on Instagram , Facebook, or YouTube. Take it away ChihYu!
This is an insanely delicious grilled lemongrass pork recipe. It delivers restaurant-quality – just like the ones you love in your local Vietnamese restaurants!
I use pork shoulder instead of pork chops so it will be easy and quick to prepare. Also, be sure to marinate the meat in advance as it will be extra tender and flavourful.
You can enjoy this juicy grilled lemongrass pork with a butter lettuce wrap or with your favourite pickles. For those of you who want a few carbs, this savoury and sweet pork would go perfectly well with steamed rice. The best part? You can use the same marinade for grilled chicken too!
Marinate and freeze the pork for up to 2 months; defrost in the fridge overnight before you plan to cook it. I find this is a great dish to make as part of weekend meal prep as well. Simply use it up through the week in lunchboxes, in salads or a protein side with soup.Print
This restaurant-style Vietnamese grilled pork is made with aromatic lemongrass and tender, juicy and full of flavour. It’s paleo and gluten-free friendly with no added MSG. Great as a make-ahead protein dish.
- 0.9kg / 2 lbs pork shoulder, sliced to about ¼ inch thick pieces
- 6 garlic cloves
- 1 large size shallot
- 2 stalks lemongrass (cut off top and bottom and use the inner part of lemongrass only)
- 1 tablespoon gluten-free tamari sauce (or 2 tbsp coconut aminos)
- ¼ cup fish sauce
- 3 tablespoons olive oil
- Black pepper to taste
- 3 teaspoons good honey
- 1 teaspoon water
- Fresh lime juice, as much as you like
Preparations. Place the ingredients under “pork marinade” into a food processor and process to a fine mixture. Pour the marinade sauce over the sliced pork and marinate overnight (or up to 24 hrs.) in the fridge.
Day of grilling. Leave the meat at room temperature for 30 minutes to remove some of the chilli before grilling.
Preheat a grill over medium-high to high heat and grill each piece for about 3-4 minutes per side.
Mix 3 tsp honey + 1 tsp water and brush on each pork slice, then grill for 2 more minutes per side until the meat is cooked through and the surface is in light golden brown colour.
Serve with fresh lime juice and eat while they are sizzling hot.