vietnamese pork marinade

Recipe video above. Pork infused with a Vietnamese lemongrass marinade, then cooked over high heat for an authentic char-grill like you get at Vietnamese street stalls! Economical pork shoulder is a tough cut of meat that&#39;s tenderised using a touch of baking soda. Even if you overcook these pork steaks, they are still tender inside!Use to make the popular Vietnamese rice noodle salad, Bún thịt nướng, or serve with coconut or jasmine rice and Asian slaw for a lovely dinner.

Vietnamese Lemongrass Pork steaks (tenderised!)

pork

canola oil

lemongrass

garlic (, finely minced)

lime juice

tbsp fish sauce

soy sauce ((all purpose

tbsp brown sugar ((tightly packed tablespoons))

tbsp oil ((canola, vegetable, peanut))

tsp baking soda/bi-carb (, for tenderising (Note 4))

Cut pork - Cut into 8 equal, thinnish slices of pork. I find it easiest using the knife on a 45° angle, but if you have the right shape piece you can just cut straight down.

Pound each steak to 5mm / 0.2&quot; thickness using the scary side of a meat mallet (jagged, not flat), using go-between (Note 5) or a freezer bag to avoid damaging the meat. (You can use baking paper for rolling pin or the flat side of the mallet.)

Marinade - Mix the marinade ingredients in a bowl, it will fizz when the baking soda is added! Add pork then toss well to coat using tongs. Transfer to a ziplock bag and marinate for 24 hours.

Remove pork from the marinade and brush off the lemongrass pieces. Discard marinade - it&#39;s done its job!

Cook - Heat a cast iron skillet over high heat until you see wisps of smoke. Add 1 1/2 tbsp oil, then cook half the pork for 1 1/2 minutes on one side and 1 minute on the other side until nicely charred. Remove onto a plate. Scrape pan clean of loose black bits then cook the remaining pork.

Serve! Make Pork Noodle Bowls (bun thit nuong) or serve with rice and a side salad - see note 6 and in post for suggestions!

NOTE - The thin pork steaks are beyond well done in 2 1/2 minutes but it doesn&#39;t matter because the baking soda keeps them tender. It will be blushing pink inside due to the baking soda (same happens with beef). You could cook them for another 5 minutes and they will still be tender inside. Miracle!

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