These Vietnamese Lemongrass Pork Steaks are an explosion of savory, sweet, and tangy flavors, infused with the aromatic essence of lemongrass. The pork is incredibly tender and juicy, with a perfectly charred exterior.
Why You Will Love This Recipe
This recipe is a winner because it delivers restaurant-quality flavors in the comfort of your own kitchen. The marinade is the key – it not only tenderizes the pork but also infuses it with a complex and irresistible taste. These pork steaks are quick to cook, making them perfect for a weeknight dinner, yet impressive enough for a weekend gathering. You’ll love how versatile they are, pairing beautifully with rice, noodles, or even in sandwiches.
Ingredients:
- 500g/1 lb pork shoulder, skinless and boneless, or pork scotch (roast or steaks)
- 3 tbsp canola oil
Marinade:
- 2 lemongrass stalks, white part only, bruised, cut into 1 cm / 0.4″ slices on angle
- 4 garlic cloves, finely minced
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp soy sauce (all purpose or light, NOT dark soy)
- 4 tbsp brown sugar (tightly packed tablespoons)
- 3 tbsp oil (canola, vegetable, peanut)
- 3/4 tsp baking soda/bi-carb, for tenderizing
Preparation:
Step 1: Prepare the Pork
Begin by slicing the pork into approximately 8 equal, thin steaks. The key here is to achieve a uniform thickness for even cooking. A slight angle (around 45 degrees) can help create wider pieces if your cut of pork is a bit smaller. Aim for steaks that are about ¼ inch thick.
Step 2: Tenderize the Pork
Next, tenderize each pork steak using a meat mallet. Place each steak between two sheets of plastic wrap or inside a resealable freezer bag. Use the jagged side of the mallet to pound the meat to a thickness of approximately 5mm (0.2 inches). This process breaks down the muscle fibers, resulting in incredibly tender pork. If you don’t have a meat mallet, you can use a rolling pin or even the flat side of a heavy cleaver.
Step 3: Make the Marinade
In a mixing bowl, combine all the marinade ingredients: sliced lemongrass, minced garlic, lime juice, fish sauce, soy sauce, packed brown sugar, oil, and baking soda. The baking soda will cause the mixture to fizz – this is perfectly normal and part of the tenderizing process. Whisk the marinade thoroughly until the brown sugar is dissolved and all ingredients are well combined.
Step 4: Marinate the Pork
Place the pounded pork steaks into a resealable bag or a shallow dish. Pour the marinade over the pork, ensuring that each steak is evenly coated. Seal the bag or cover the dish and refrigerate for at least 24 hours. This extended marination time allows the flavors to fully penetrate the pork, resulting in a deeply savory and aromatic dish.
Step 5: Cook the Pork Steaks
Remove the marinated pork steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This helps ensure even cooking. Preheat a cast iron skillet (or heavy-bottomed pan) over high heat until it’s smoking hot. Add 1 1/2 tablespoons of canola oil to the skillet, allowing it to heat up.
Working in batches to avoid overcrowding the pan, cook half of the pork steaks for approximately 1 1/2 minutes on one side and 1 minute on the other, until they are nicely charred and cooked through. Remove the cooked pork steaks from the skillet and set them aside on a plate.
Scrape any loose bits of black char from the pan, add the remaining 1 1/2 tablespoons of oil, and repeat the cooking process with the remaining pork steaks.
COOKING Rating:
Easy
Serving Suggestions:
These Vietnamese Lemongrass Pork Steaks are incredibly versatile and can be served in a variety of ways:
- Pork Noodle Bowls (Bun Thit Nuong): Serve the pork steaks over a bed of vermicelli noodles with fresh herbs (mint, cilantro, basil), shredded lettuce, pickled carrots and daikon, and a drizzle of nuoc cham (Vietnamese dipping sauce).
- Rice Bowls: Serve the pork steaks over steamed rice with a side of stir-fried vegetables or a simple salad.
- Sandwiches: Slice the pork steaks and use them as a filling for banh mi (Vietnamese sandwiches) or other types of sandwiches.
- Salads: Add sliced pork steaks to a vibrant salad with mixed greens, cucumbers, tomatoes, and a light vinaigrette.
Tips:
- For the best flavor, marinate the pork for the full 24 hours.
- Don’t overcrowd the pan when cooking the pork steaks – cook them in batches to ensure proper searing.
- Make sure the skillet is smoking hot before adding the pork to achieve a nice char.
- If you don’t have a cast iron skillet, a heavy-bottomed pan will work just fine.
- Adjust the amount of brown sugar to your liking, depending on how sweet you want the pork to be.
- Be mindful of the heat as you’re searing the pork. Depending on your stove and pan, you may need to adjust the heat to prevent burning. You can always lower the heat slightly if the pork is charring too quickly.
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes (plus 24 hours marinating time)
Nutritional Information:
(Approximate values per serving, may vary based on specific ingredients and portion sizes)
Calories:
350
Protein:
30g
Sodium:
700mg
Conclusion
Vietnamese Lemongrass Pork Steaks are a testament to the magic of simple ingredients and bold flavors. The combination of tender pork, aromatic lemongrass, and a perfectly balanced marinade creates a dish that is both satisfying and unforgettable. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. So gather your ingredients, fire up your skillet, and get ready to experience the vibrant taste of Vietnam!
Questions and Answers About This Recipe
Q1: Can I use a different cut of pork?
A: While pork shoulder or pork scotch are ideal due to their marbling and tenderness, you can substitute with pork loin or pork chops. However, these cuts tend to be leaner, so be extra careful not to overcook them. You may also want to add a tablespoon or two of oil to the marinade to help keep them moist.
Q2: What if I don’t have lemongrass?
A: Lemongrass is a key ingredient in this recipe, providing its signature aroma and flavor. If you absolutely cannot find it, you can try substituting with lemon zest and a small amount of ginger, but the flavor profile will be different. Look for fresh lemongrass in the produce section of Asian grocery stores or well-stocked supermarkets. Sometimes, you can also find it frozen or dried, but fresh is always best.
Q3: Can I marinate the pork for longer than 24 hours?
A: Yes, you can marinate the pork for up to 48 hours. However, be aware that the longer it marinates, the stronger the flavors will become. If you’re sensitive to salt or fish sauce, you may want to reduce the marinating time slightly.
Q4: What is the purpose of the baking soda in the marinade?
A: The baking soda acts as a tenderizer. It helps to break down the proteins in the pork, resulting in a more tender and juicy final product. Don’t skip it!
Q5: Can I grill these pork steaks instead of pan-frying them?
A: Absolutely! Grilling the pork steaks will give them a delicious smoky flavor. Just make sure to preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill for about 2-3 minutes per side, or until cooked through. Watch them carefully, as they can cook quickly on the grill.
