BACON-PORK POPS ON LEMONGRASS STICKS
Steps:
- Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper.
- Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.
- Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.
GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE
Provided by Charles Phan
Categories Herb Pork Marinate Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Lemongrass Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a main course
Number Of Ingredients 8
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 WITH VIETNAMESE TABLE SALAD
Categories Salad Leafy Green Pork Vegetable Marinate Lunch Meat Pork Chop Summer Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- For dipping sauce:
- Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
- For pork:
- Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
- For salad and noodles:
- Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
- Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
- Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
- Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Provided by Alix Traeger
Categories Dinner
Time 6h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
- Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
- Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
- Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
- Finely chop the onion and add to the bowl with the lemongrass.
- In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
- Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
- Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
- Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
- Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
- To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
- Close the sandwiches and serve.
- Enjoy!
Nutrition Facts : Calories 1046 calories, Carbohydrate 52 grams, Fat 68 grams, Fiber 4 grams, Protein 56 grams, Sugar 25 grams
GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA
Steps:
- Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
- Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
- Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
- Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
GRILLED PORK LOIN WITH LEMONGRASS
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy and fish sauces, brown sugar-does its thing. A leisurely 40 minutes on the grill renders the pork tender. Then your job is a cinch: Just tuck it into lettuce wraps and top with fresh herbs and a pickled carrot-daikon slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10h15m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- In a food processor, pulse garlic to chop, then add lemongrass and pulse until finely chopped. Add shallot and pulse to create a fine paste. Pulse in oil, soy and fish sauces, and brown sugar until smooth.
- Butterfly pork loin: Place pork on a cutting board vertically (with short sides at top and bottom). Using a large, sharp knife, and starting at top, cut lengthwise down the center, almost all the way through but leaving a hinge of about 1/2 inch. Unfold, as if opening a book.
- With knife blade parallel to cutting board, slice through left side of loin, opening meat as you go, and again leaving a hinge. Repeat with right side. If needed, pound loin to an even thickness with a meat mallet. Season with salt, then rub half of lemongrass paste all over meat. Re-form into original shape, tie with kitchen twine at 2-inch intervals, and wrap in plastic. Refrigerate at least 8 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking. Remove pork from plastic; place over indirect heat, cover, and cook, maintaining a temperature of about 400°F, about 20 minutes. Brush with remaining lemongrass paste and continue cooking, covered, until a thermometer inserted into thickest part of pork registers 135°F, about 15 minutes.
- Transfer to direct heat and cook, uncovered, turning frequently, until charred in places and thermometer registers 138 ̊F, about 5 minutes more. Let pork stand about 10 minutes, then thinly slice and serve with pickles, chili sauce, lettuce, and herbs.
More about "lemongrass pork loin food"
THE PERFECT GRILLED LEMONGRASS PORK - SEONKYOUNG LONGEST
From seonkyounglongest.com
Servings 4Total Time 28 mins
- Pour half of the marinade on a baking dish and place pork loin and pour rest of the marinade, move around the coat it evenly. Cover with a plastic wrap and marinate for over night. You can do this in a plastic bag as well.
- Heat a grill over medium heat (You can just cook it on a stove top or indoor grill too, follow the same directions). Scrap off the marinate from the pork and place the pork on the grill. Cook the pork until 145 degrees inside and nicely chard outside, about 10 to 12 minutes each side. I highly recommend to use meat thermometer.
LEMONGRASS PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 42 minsServings 4Calories 210 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with pepper and salt. Add pork to pan; cook 3 1/2 minutes on each side or until the pork is done. Remove from pan; keep warm.
- Add onions and next 6 ingredients (through garlic) to pan. Bring to a simmer. Cook 6 minutes. Arrange bok choy in a single layer over carrot mixture. Cover, reduce heat to medium, and cook 4 minutes or until bok choy is tender. Stir in cilantro and juice. Cut each pork chop into (1/2-inch-thick) slices. Spoon 1/2 cup vegetable mixture into each of 4 shallow bowls; top each serving with 3 ounces pork.
GRILLED VIETNAMESE LEMONGRASS PORK (PALEO, GLUTEN-FREE)
From irenamacri.com
4.7/5 (6)Category MainCuisine VietnameseTotal Time 35 mins
- Place the ingredients under “pork marinade” into a food processor and process to a fine mixture. Pour the marinade sauce over the sliced pork and marinate overnight (or up to 24 hrs.) in the fridge.
- Preheat a grill over medium-high to high heat and grill each piece for about 3-4 minutes per side.
- Mix 3 tsp honey + 1 tsp water and brush on each pork slice, then grill for 2 more minutes per side until the meat is cooked through and the surface is in light golden brown colour.
LEMONGRASS PORK AND RICE NOODLE BOWL RECIPE - FOOD & …
From foodandwine.com
5/5 (1)Category Pork ShoulderServings 6Total Time 2 hrs 30 mins
- In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tablespoons of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 teaspoon of salt. Add the pork and turn to coat. Refrigerate for 2 hours.
- Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, 1/4 cup of the granulated sugar and 1/4 cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.
- In a bowl, stir 1/4 cup of water with the lime juice, fish sauce and jalapeño. Add the remaining garlic clove and 2 tablespoons of granulated sugar and stir until the sugar is dissolved.
- In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.
FRAGRANT LEMONGRASS PORK LOIN - THE IRISH TIMES
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Servings 6Total Time 2 hrs 30 minsEstimated Reading Time 50 secs
VIETNAMESE PORK CHOPS (HOW TO PREPARE IN 30 MINS)
From tasteasianfood.com
Reviews 23Calories 740 per servingCategory Main
- Mix all the ingredients in (A) with the pork chops. Marinate in the refrigerator for at least four hours or up to one day.
- Heat up the grill (or a grilled pan). Brush some oil on the grill (or add some to the grill pan/ frying pan). Grill each side of the pork chop for five minutes over medium to low heat.
LEMONGRASS PORK - VIETNAMESE. SIMPLY.
From vietnamesesimply.com
Servings 6Estimated Reading Time 1 min
- Serve over rice or rice noodles along with fresh vegetables of choice (e.g. mixed greens, shredded red leaf lettuce, bean sprouts, cucumber, carrots, mint, cilantro)
LEMONGRASS-BARBECUED PORK WITH RICE-VERMICELLI SALAD ...
From foodandwine.com
Servings 6Total Time 3 hrs
- In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.
- In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
- In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
- Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
VIETNAMESE PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (17)Total Time 1 hr 23 minsServings 4Calories 343 per serving
- Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
- Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
- Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
VIETNAMESE LEMONGRASS PORK (PALEO, WHOLE30, KETO) | I ...
From iheartumami.com
Ratings 15Category Main CourseCuisine VietnameseTotal Time 35 mins
- Slice the pork to 1/2-inch thick & 3-4 inch wide for outdoor grill. For indoor stovetop, slice the pork to 1/4-inch thick.
- Preheat a grill over medium-high heat. Slightly drip off the marinade and grill about 3-4 minutes per side or until the pork is cooked through and slightly charred on the surface. For 1/4-inch thick slices, grill about 6-8 minutes per side.
VIETNAMESE LEMONGRASS PORK BANH MI - COOKING THERAPY
From cooking-therapy.com
4.4/5 (9)Category Main CourseCuisine VietnameseCalories 579 per serving
- First prep your cha lua, cucumbers, and jalapeño. Thinly slice all these ingredients and set aside in the fridge.
- Combine all the ingredients for the lemongrass pork in a bowl. Make sure the pork is coated in the marinade. Let the pork marinate for at least 30 minutes.
- Heat a grill pan or regular pan over high heat. Cook the pork for 1-2 minutes on each side until brown. Set aside.
- Put together your banh mi. Cut the baguette about halfway through length wise, so you can open it like a Subway sandwich. Smear mayonnaise on one side of the baguette and pate on the other side of the baguette. Add the lemongrass pork, cha lua, cilantro, cucumbers, pickled carrots, pickled daikon, and jalapeño to the baguette.
VIETNAMESE GRILLED LEMONGRASS PORK CHOPS RECIPE | DAILY ...
From dailycookingquest.com
Ratings 10Servings 4-6Cuisine VietnameseCategory Main Dish
- Pork chops: Cut each slab of pork loin into three equal slices. Tenderize each slice with the back of a knife/cleaver. You should end up with 9 slices of pork loin.
- In a food processor, puree lemongrass, shallot, and garlic into a coarse paste. Transfer to a mixing bowl, stir in coconut palm sugar, fish sauce, oil, ground white pepper, and salt. Add in the thinly sliced pork, coat each slice well with the marinating sauce, and set the pork aside in the fridge to marinate at least 2 hours and up to overnight. Return to room temperature prior to grilling.
- Heat a cast-iron grill pan on medium-high heat for 5 minutes. You can check if the pan is ready by flicking a few drops of water on to the grill pan. If the water evaporates quickly, it’s ready. Also, you don’t want the pan to be too hot, meaning you shouldn’t see smoke rising from the pan.
- Dip a brush/paper towel in oil and rub the surface of the preheated grill pan to prevent food from sticking to the pan, then start placing the marinated pork onto the hot surface.
LEMONGRASS PORK BANH MI - SIDECHEF
From sidechef.com
5/5 (4)Total Time 45 minsCuisine VietnameseCalories 362 per serving
- Prepare the Do Chua: In a sterile jar, combine the Rice Vinegar (1 1/4 cup), Salt (1 teaspoon), Granulated Sugar (2 teaspoon) and stir well. Add the Carrot (2) and Daikon (1). Refrigerate until needed.
- Pound the Pork Loin Steak (1.5 pound) steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside.
- To make the marinade – add the Granulated Sugar (2 tablespoon), Fish Sauce (2 tablespoon), Soy Sauce (3 tablespoon), Garlic (2 clove), Fresh Ginger (1 tablespoon), Lemongrass (1 stalk), and Daikon (2 tablespoon) to a mixing bowl. Stir to combine.
- Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
VIETNAMESE LEMONGRASS PORK TENDERLOIN SKEWERS • SALT ...
From saltandlavender.com
5/5 (2)Category Main CourseCuisine VietnameseTotal Time 1 hr 30 mins
- Add all the marinade ingredients to a large Ziploc bag along with the pork pieces. Marinate for at least an hour, up to overnight (refrigerate).
- If using wooden skewers, it's a good idea to soak them for 30 minutes beforehand to prevent excessive burning and splintering.
- Thread the meat onto the skewers. Reduce heat to medium-high. Grill skewers for about 15 minutes total, turning every few minutes, or until the pork is cooked through. I cooked these with a gas BBQ with the lid down.
VIETNAMESE LEMONGRASS PORK KEBABS – PALATABLE PASTIME ...
From palatablepastime.com
Reviews 4Servings 4Cuisine Asian, VietnameseCategory Appetizer, Main Course
- You can either skewer the meat onto soaked wooden skewers or metal ones, or skewer it when it is done cooking (your choice). Or you can choose to not skewer it at all.
LEMONGRASS PORK BáNH Mì - SERVINGS 2 SANDWICHES — BRAVA ...
From brava.com
Cuisine Asian,Southeast Asian,VietnameseCategory DinnerServings 2Total Time 56 mins
- In medium bowl, toss together **carrot**, **daikon**, **salt** and **2 teaspoons sugar** and rest at room temperature for about 20 minutes to expel excess water.
- Combine **shallot**, **garlic**, **brown sugar**, **salt** and **peppercorns** in mortar (or food processor) and pound to a paste.
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