Tuesday's Cupful: Pork with Lemongrass

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy New Year!

Post from October 11, 2010

A hot Vietnamese entree


The spicy flavors of grilled pork, fish sauce, sugar, and lemon grass combines for this Asian entrée. Vietnamese tend to eat this meal with steamed rice or rice vermicelli. The grilled pork ends up with a slight smoky taste and an unmistakable fish sauce taste. Here is our recipe:

What you will need:

1 fry-pan
2 tablespoons cooking oil
1 medium-sized bowl
1lb pork, sliced thin
2 tablespoons Asian fish sauce
1 shallot, chopped small
2 garlic cloves, minced
1 hot chili, seeded and sliced lengthwise
1 or 2 lemongrass stalks, mashed then chopped
1 tablespoon sugar
1 tablespoon cilantro, chopped

Cooking and Preparation:

Place pork, shallots, garlic, lemongrass, sugar, and fish sauce in bowl. Toss well. Let meat marinade in bowl for 1 hour. Heat pan on medium-high heat. Once hot, add oil. Place meat in pan. Let meat brown on one side for 5-7 minutes and then turn to brown the other side for same amount of time. Remove pan from heat and serve immediately. Garnish with fresh cilantro.