Preparation time: 15 mins
Cooking time: 6 mins
- 500g/1 lb pork shoulder , skinless and boneless, or pork scotch (roast or steaks)
- 3 tbsp canola oil
- 2 lemongrass stalks , white part only, bruised, cut into 1 cm / 0.4″ slices on angle
- 4 garlic cloves , finely minced
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp soy sauce (all purpose or light NOT dark soy)
- 4 tbsp brown sugar (tightly packed tablespoons)
- 3 tbsp oil (canola, vegetable, peanut)
- 3/4 tsp baking soda/bi-carb , for tenderising
- Cut pork into 8 equal, thinnish slices of pork. I find it easiest using the knife on a 45° angle, but if you have the right shape piece you can just cut straight down.
- Pound each steak to 5mm / 0.2" thickness using the scary side of a meat mallet (jagged, not flat), using go-between (Note 5) or a freezer bag to avoid damaging the meat. (You can use baking paper for rolling pin or the flat side of the mallet.)
- Mix the marinade ingredients in a bowl, it will fizz when the baking soda is added! Add pork then toss well to coat using tongs. Transfer to a ziplock bag and marinate for 24 hours.
- Remove pork from the marinade and brush off the lemongrass pieces. Discard marinade – it's done its job!
- Heat a cast iron skillet over high heat until you see wisps of smoke. Add 1 1/2 tbsp oil, then cook half the pork for 1 1/2 minutes on one side and 1 minute on the other side until nicely charred. Remove onto a plate. Scrape pan clean of loose black bits then cook the remaining pork.
- Serve! Make Pork Noodle Bowls (bun thit nuong) or serve with rice and a side salad.