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Lemongrass & chili sautéed pork
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
3-4
This vibrant and aromatic dish brings bold Vietnamese flavors to your table. Tender slices of marinated pork belly are infused with the fragrant notes of lemongrass, garlic, and shallots, then perfectly balanced with a touch of heat from bird’s eye chilies and chili oil. Sweet bell peppers and fresh green onions add color and texture, making every bite irresistible. Easy to prepare and bursting with umami thanks to Red Boat fish sauce and oyster sauce, this dish pairs beautifully with steamed rice for a satisfying meal. It’s a delightful harmony of spice, fragrance, and savory goodness! Recipe Source: MMBonAppétit
Ingredients
- 1 lb pork (pork belly recommended)
- 1 stalk or 2 tbsp minced lemongrass
- 2 tbsp shallot - minced
- 2 tbsp oyster sauce
- 1 tsp bouillon
- 1 tsp ground black pepper
- 1 tsp sugar
-
2 tsp Red Boat fish sauce
- 1/2 lb red bell pepper
- 2 stalks green onion
- 1 stalk lemongrass
- 2 tbsp shallot – thinly sliced
- 1 tbsp garlic – minced
- 2 bird’s eye chilies (adjust to taste)
- 1 tbsp chili oil (adjust to taste)
- 2 tbsp neutral oil
Pork & marinade
Other ingredients
Directions
Cut pork into 2-inch-wide pieces, then into thin slices.
- Cut off root end and remove 1-2 tough outer layers of lemongrass. Thinly slice and mince well or pulse with a food processor.
- Peel and mince shallot.
- Add the pork into a bowl, along with all the ingredients in the marinade section and mix well to coat all the meat evenly.
- Set aside and let marinate for at least 30 minutes. In the meantime, prep other ingredients.
- Cut off root end and remove 1-2 tough outer layers of lemongrass. Thinly slice diagonally.
- Thinly slice bird’s eye chilies diagonally.
- Peel and thinly slice shallot.
- Remove roots and cut green onions into 1.5-inch lengths.
- Remove the stem and seeds, and cut bell pepper into bite-sized pieces.
- Peel and mince garlic.
- Once the meat is done marinating, heat oil in a pan on medium.
- Add the lemongrass, shallot, and garlic, and sauté for 30 seconds.
Pour in pork and any remaining marinating liquid. Sauté for 90 seconds.
Add bell pepper and continue sautéing for 3 minutes or until the pork is no longer pink.
- Add in the bird’s eye chili, chili oil, and green onion. Mix well until the chili oil coats everything evenly, add more fish sauce to taste if needed, and remove from heat.
- Serve hot with rice!
