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Vietnamese Lemongrass Pork
Caramelised Vietnamese pork with lemongrass, chilli and fish sauce. Letting the pork sit undisturbed in the hot pan, rather than stirring constantly, is what lets the sugars caramelise into a sticky, dark glaze.
Ingredients
Instructions
Marinate pork in lemongrass, garlic, fish sauce, sugar and soy for 30 minutes.
Heat oil in a wok or pan over very high heat.
Add pork in batches, cook without stirring until caramelised.
Stir and cook until pork is cooked through and sticky.
Add chilli and toss briefly.
Scatter with spring onions and coriander.
Serve with steamed rice, cucumber and pickled vegetables.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
