Thịt Heo Nướng Sả Ớt (Lemongrass Chili Pork)
85% chuẩn vị · Vietnamese
A spicier variation of the classic grilled pork, incorporating fresh chilies into the lemongrass marinade for an extra kick. The sweetness of the pork balances the heat.
Đánh giá công thức này
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Nguyên liệu
- Pork shoulder500g
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Fresh red chilies2-3
- Fish sauce3 tbsp
- Honey1.5 tbsp
- Soy sauce1 tbsp
- Vegetable oil2 tbsp
- Black pepper1 tsp
- Salt1 tsp
Các bước
- 1
Finely mince lemongrass (white part only), garlic, and fresh red chilies.
- 2
In a bowl, combine minced lemongrass, garlic, chilies, fish sauce, honey, soy sauce, vegetable oil, salt, and black pepper.
- 3
Slice pork shoulder thinly (about 0.5 cm thick). Add pork to the marinade and mix well. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 4
Preheat grill or grill pan to medium-high heat.
- 5
Grill the marinated pork slices for 3-5 minutes per side, or until cooked through and nicely caramelized.
- 6
Serve hot, garnished with fresh mint leaves and a side of nuoc cham (Vietnamese dipping sauce).
