Lemongrass Pork Marinade

Lemongrass Pork Marinade

A fragrant Vietnamese-style marinade balancing lemongrass, garlic, and fish sauce for grilled pork.

Total 15 min Makes 16 oz Calories 65/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Shellfish

This marinade layers minced lemongrass, garlic, shallot, and fish sauce with a touch of brown sugar for caramelized edges on the grill. It's the base for classic Vietnamese dishes like thit heo nuong xa or bun cha, and works well on pork chops, shoulder, or thinly sliced pork for skewers. Let the pork sit in it for a few hours to fully absorb the citrusy, savory flavor.

Ingredients

  • 4 stalks lemongrass, tough outer layers removed, minced
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon honey
  • 1/2 teaspoon red curry powder

Method

  1. In a food processor or mortar, combine the minced lemongrass, garlic, and shallot, and pulse or pound into a coarse paste.

  2. Transfer the lemongrass paste to a bowl and whisk in the fish sauce, brown sugar, vegetable oil, soy sauce, oyster sauce, black pepper, honey, and curry powder until the sugar dissolves.

  3. Use immediately to marinate pork, or store in an airtight jar in the refrigerator for up to 5 days.

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★ 3.9 (1)

Lemongrass Pork Marinade

This marinade layers minced lemongrass, garlic, shallot, and fish sauce with a touch of brown sugar for caramelized edges on the grill. It's the base for classic Vietnamese dishes like thit heo nuong xa or bun cha, and works well on pork chops, shoulder, or thinly sliced pork for skewers. Let the pork sit in it for a few hours to fully absorb the citrusy, savory flavor.

15 min 16 oz 65 cal

Ingredients

  • 4 stalks lemongrass, tough outer layers removed, minced
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon honey
  • 1/2 teaspoon red curry powder

Method

  1. 1

    In a food processor or mortar, combine the minced lemongrass, garlic, and shallot, and pulse or pound into a coarse paste.

  2. 2

    Transfer the lemongrass paste to a bowl and whisk in the fish sauce, brown sugar, vegetable oil, soy sauce, oyster sauce, black pepper, honey, and curry powder until the sugar dissolves.

  3. 3

    Use immediately to marinate pork, or store in an airtight jar in the refrigerator for up to 5 days.