Friday, October 26, 2012
Vietnamese Style Grilled Lemongrass Pork
Dinner for tonight, lemongrass pork. Yesterday I went to a local groceries to get some fresh veges and met an older Chinese lady, who turned out to be a mother of a friend. She was going to take a bus home, so I offered to send her home. She bought a lot of pork, because it was on sale for 99 cents a pound! I decided to get some and try it out too. The type of meat looks like the one we usually get at our favourite Vietnamese Restaurant, so I looked for the recipes. After modifying it, here's the recipe;
1 lbs of sliced pork chop, centre cut loin or butt chop
1 tbs of fish sauce
1 tbs soy sauce
1 tsp sesame oil
1 tbs brown sugar
2-3 cm ginger
2 garlic cloves
1-2 stalk lemongrass
salt and pepper to taste
Put the lemongrass, garlic and peeled ginger in a blender and blend it until smooth.
Rub in the pork, marinade for a couple hours or overnight with the rest of the ingredient.
Put it in the barbecue to cook it. You can probably use the oven but might not taste as good.
I put a fried egg, some cucumbers and carrots, because they serve it that way at the restaurant.
They also dip the meat in a dipping sauce, that you can mix with lime juice, fish sauce and chopped garlic, with a little bit of sugar.
This recipe actually turned out pretty good. It's almost as good as the one at the restaurant, we will not need to order this dish anymore, now that we can do it ourselves.
I made wintermelon soup with pork bones, as a side dish because they serve with soup too at the restaurant. The only difference is, this is home made, fresher and healthier.