This super easy lemongrass pork can be a perfect weekday main dish option. The recipe basically only consists of two steps: marinate pork, and pan fry pork. It is absolutely foolproof, and definitely delicious.
Umami rich, slightly sweet, and exploding with refreshing aromas of lemongrass. There are so many ways to enjoy this lemongrass pork – serve it with steamed rice, noodles, or make it into a sandwich or a salad!
Ingredients (serves 2)
- 200g Boston butt
- 1-2 stalks lemongrass
- 3-4 cloves garlic
- 1/2 small onion (~50g)
- 2-3 tsp fish sauce
- 1/2 tbs rice wine
- 10g sugar
- Cut pork into around 1 cm thick steak / slices.
- You can replace Boston butt with other parts of pork you prefer, such as pork belly. Other proteins like chicken will work as well.
- Combine chopped lemongrass (bottom half only), onion and other ingredients for the marinade in a food processor / blender, process until mixture becomes smooth. Combine and mix marinade and pork, marinate for 1 hour minimum, or refrigerate overnight.
- Heat oil in a skillet, cook pork over medium heat, flip sides occasionally, until fully cooked. I personally recommend cutting pork into smaller pieces, to accelerate cooking time, retaining juice inside pork.
Who doesn’t love healthy, tasty dishes that are easy to make?! The lemongrass pork is tasty by itself, and becomes more addictive when served with South Asian peanut sauce!
I tried making a croissant sandwich with shredded cabbage, lemongrass pork and peanut sauce, it tastes heavenly!