Asian Lemon Grass Pork Food

GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE

Steps:

• 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
• 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
• 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
• 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
• 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

VIETNAMESE LEMONGRASS PORK

Steps:

• Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
• Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
• Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
• Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
• Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
• Remove, allow to sit for a few minutes, and then enjoy!

LEMONGRASS PORK CHOPS

Steps:

• In a small bowl, mash garlic with sugar and pepper.
• Add the sliced lemongrass, fish sauce, sesame oil, and wine, mixing thoroughly.
• Place chops in marinade and refrigerate for 3-6 hours.
• Remove chops from refrigerator, discard marinade, pat chops dry, and bring up to room temp before cooking.
• Prepare grill, if using.
• Grill or broil 5-7 minutes per side, or until done to your liking.
• Garnish with cilantro before serving.

ASIAN LEMON GRASS PORK

Steps:

• Slice pork thinly into 2 inch long strips and place into bowl.
• Combine lemon grass, garlic, shallots, fish sauce, sugar, soy sauce and sesame oil in food processor; add water as needed to achieve smooth texture.
• Pour mixture over meat. Set aside for 30 minutes to an hour. Soak skewers in water for 30 minutes. Thread pork onto skewers and leave 2 inches on each end.
• Grill or broil 1-2 minutes per side.

LEMON GRASS STOCK

Steps:

• Combine all ingredients in a medium stockpot and bring to boil over high heat.
• Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
• Strain.