I always love the blended taste of fish sauce and lemongrass in Vietnamese food. Lemongrass marinade is always so flavorful and has a combination of salty and sweet, mind you it is pretty irresistible!! This is a pretty simple Vietnamese dish which I am sharing here and it is great for those who want to have a quick dish prepared.
As the pork loin is thinly sliced (4mm), I only need to marinade it for about 20 to 30 minutes and I prefer to pan fry the pork instead of grilling them. However, here is a word of caution, YOU NEED TO WATCH THEM LIKE A HAWK! The marinade has some honey in it so they might burn easily if you overcook the meat.
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Serves 2 to 3 persons
400g pork loin
4 cloves of garlic (minced finely)
1 small red onion (minced finely)
1 stalk lemongrass (trimmed and finely chopped)
1⁄4 teaspoon black pepper
1 ½ tablespoons fish sauce
1 ½ tablespoons cooking oil
Some coriander leaves for garnishing
- Slice the pork loin into 4mm thick.
- Rinse and drain well.
- Arrange the pork slices in a single layer and set aside.
- Combine the honey/sugar, fish sauce, lemongrass, garlic, shallot, chilli, and pepper.
- Whisk until the sugar dissolves.
- Pour the marinade over the pork and marinate at room temperature for about 20 to 30 minutes.
Pan-frying of pork:
- Heat up a non-stick pan and add oil.
- Add the slices of pork and pan fry for 1 to 2 minutes or till meat is cooked through.
- Flip the meat over to the other side and pan fry for another 1 to 2 minutes or till meat is cooked through.
- Transfer the cooked pork to a serving dish.
Cooking the sauce for the pork:
- Pour in all the marinade into the hot pan and bring it to boil.
- Once the sauce is boiled, pour it on the cooked pork slices.
- Garnish with coriander leaves and serve with steam rice and sliced cucumbers.