Vietnamese Restaurant-Style Grilled Lemongrass Pork

• Gluten free
• Paleo

• Meat

  • 2 lbs Pork shoulder

• Produce

  • 6 cloves Garlic
  • 1 2 tbsp stalk Lemongrass
  • 2 pieces Shallots

• Condiments

  • 1/4 cup Fish sauce
  • 3 tsp Honey, raw
  • 1 Lime juice, fresh

• Baking & Spices

  • 1 Black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Liquids

  • 1 tsp Water

Found on iheartumami.com

Description

Directions

• Place the pork marinade ingredients (garlic, shallots, lemongrass, tamari, fish sauce, EVOO, and black pepper) into a food processor and process to a fine texture.
• Pour the marinade sauce over the pre-sliced pork and let it sit overnight (or up to 24 hrs.) in the fridge
• Let the meat sit out at room temperature for 30-45 minutes to remove some of the chill before grilling.
• Preheat a grill over medium-high heat and grill for about 3-4 minutes each side.
• Mix 3 tsp honey + 1 tsp water and brush on each pork piece, then grill for 2 more minutes on each side.
• Serve with fresh lime juice and eat while they are sizzling hot !
• Use a food processor and blend ingredients under “Pork marinade” until a fine mixture. Pour the marinade sauce over pre-sliced pork and marinate overnight in the fridge
• Preheat a grill over medium-high to high heat. When hot, grill the pork slices for about 3-4 minutes each side. Brush with the remainder of the pork marinade sauce on each pork pieces, then grill for 2 more minutes until the meat is cooked through and slightly charred on the surface.
• Serve with fresh lime juice and eat while they are sizzling hot !

Nutrition