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Grilled Lemongrass Pork Recipe
Ingredients
- FOR THE PICKLED VEGETABLES (SEE TIP):
- 1cup rice wine vinegar
- ¼cup granulated sugar
- 8ounces carrots (about 2 large carrots), cut into matchsticks or julienned on a mandolin
- 8ounces daikon, cut into matchsticks or julienned on a mandolin
- 1tablespoon kosher salt (such as Diamond Crystal)
- FOR THE STEAKS:
- 1tablespoon baking soda
- 1½pounds pork shoulder steaks (¼-inch thick) or thin-cut pork chops (about 4 steaks or chops)
- 3stalks lemongrass white and light green parts only, tough outer layers discarded, roughly chopped
- 1large shallot, roughly chopped
- 5garlic cloves, crushed
- 6tablespoons palm sugar or light brown sugar
- ¼cup fish sauce
- 1teaspoon cornstarch
- 2tablespoons vegetable oil, plus more for the grill
- FOR THE DIPPING SAUCE:
- 3tablespoons freshly squeezed lime juice (from 2 limes)
- 2tablespoons granulated sugar
- 2tablespoons fish sauce
- 1 to 2bird's eye or Thai chiles, thinly sliced
- 1garlic clove, finely grated
- FOR SERVING:
- Cooked rice vermicelli noodles
- Chopped roasted peanuts, sliced cucumber, cilantro and mint leaves and lime wedges
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