Grilled Lemongrass Pork
This recipe was inspired by thịt heo nướng xả, the sweet, salty and aromatic grilled pork dish that is popular in many Vietnamese restaurants in the United States. Lean pork steaks cooked over high heat can dry out quickly, but a quick 15-minute soak in a mixture of baking soda and water ensures a moist and juicy steak. Baking soda causes a chemical reaction on the surface of the meat, which makes it more difficult for the proteins to bond during cooking or grilling. This means you end up with tender, not tough, meat. Shoulder steaks work well here because they have more flavor than lean pork chops and can take high heat and a strong marinade better than other thin cuts. Your butcher can cut the steaks for you or you can use thin cut pork chops.
Ingredients
- 1cup rice wine vinegar
- 1/4cup granulated sugar
- 8ounces carrots (about 2 large carrots), cut into matchsticks or julienned on a mandolin
- 8ounces daikon, cut into matchsticks or julienned on a mandolin
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1tablespoon baking soda
- 1 1/2pounds pork shoulder steaks (1/4-inch thick) or thin-cut pork chops (about 4 steaks or chops)
- 3stalks lemongrass white and light green parts only, tough outer layers discarded, roughly chopped
- 1large shallot, roughly chopped
- 5garlic cloves, crushed
- 6tablespoons palm sugar or light brown sugar
- 1/4cup fish sauce
- 1teaspoon cornstarch
- 2tablespoons vegetable oil, plus more for the grill
- 3tablespoons freshly squeezed lime juice (from 2 limes)
- 2tablespoons granulated sugar
- 2tablespoons fish sauce
- 1 to 2bird's eye or Thai chiles, thinly sliced
- 1garlic clove, finely grated
- Cooked rice vermicelli noodles
- Chopped roasted peanuts, sliced cucumber, cilantro and mint leaves and lime wedges
Directions
Prepare the pickled vegetables: Bring vinegar, sugar and ¾ cup of water to a boil in a small saucepan. Remove from heat and let sit until ready to use.
Toss carrots, daikon and salt in a large bowl until completely coated and the salt has begun to dissolve. Let sit for 15 minutes; drain and rinse thoroughly in cold water. Squeeze to remove excess water. Transfer to a heatproof jar. Pour vinegar mixture over and let sit at room temperature, uncovered for at least 1 hour before serving.
Prepare the pork: Combine baking soda and 1 1/4 cups cold water in large bowl. Add pork and toss to coat. Let stand at room temperature for 15 minutes. Rinse pork in cold water and drain well. Rinse and wipe bowl clean; return pork to bowl.
Meanwhile, purée lemongrass, shallot, garlic, palm sugar, fish sauce, cornstarch and oil in a food processor or in a blender until very finely chopped. Pour over pork and toss to coat. Cover tightly and refrigerate for at least 30 minutes and up to 3 hours.
Make the dipping sauce: Stir lime juice, granulated sugar, fish sauce, chile, garlic and 2 tablespoons water in a small bowl until sugar has dissolved. Let sit at room temperature until ready to serve.
Prepare a grill for high, direct heat; clean grates well, then brush grates with oil. Alternatively, heat a grill pan on high and brush pan with oil. Grill pork, turning once, until charred on both sides and cooked through, 2 to 3 minutes per side, closing the grill as needed between flips if you are using a gas grill. Transfer steaks to a platter and let cool for 5 minutes before serving.
Top cooked vermicelli with grilled pork and a sprinkle of peanuts. Serve with pickled vegetables, dipping sauce, cucumber, cilantro, mint and lime wedges.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 25 gramsCalories: 630Saturated Fat: 6 gramsUnsaturated Fat: 16 gramsSodium: 3226 milligramsSugar: 39 gramsFiber: 4 gramsCarbohydrate: 54 gramsProtein: 45 grams
Source: https://cooking.nytimes.com/recipes/1023425-grilled-lemongrass-pork