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.
Ingredients
- 0.9 kg pork shoulder 2.2 lbs. sliced to about ¼ inch thick pieces
Pork marinade:
- 6 garlic cloves
- 1 large shallot
- 2 stalks lemongrass cut off top and bottom and use the inner part of lemongrass only
- 1 tablespoon Tamari or 2 tablespoons coconut aminos
- ¼ cup fish sauce
- 3 tablespoons olive oil
- Black pepper to taste
Other ingredients:
- 3 teaspoons good honey
- 1 teaspoon water
- Fresh lime juice as much as you like
Instructions
- 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 hours) 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 teaspoons of honey and 1 teaspoon of 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.
Nutrition
Calories: 338kcal | Carbohydrates: 10g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 1496mg | Potassium: 615mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
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