Lemongrass Grilled Pork (Thịt Nướng)
Sitting here at LAX posting yet another meal prep I made for the family right before I take off for my work trip. I feel like I haven’t been able to be as active on here as I’d like due to, well, life. There’s part of me that feels bad for not keeping up, but mostly it makes me feel guilty because I know this means self-care has dropped to the bottom of my priorities, again. I cook when I’m happy, as a stress relief, and to show my love for others and I truly haven’t done much of any of the above lately.
As a short cut, I made just the protein half from my Bún Thịt Nướng recipe in between my meetings today. The only difference is I cut the meat in thin, larger slices to be eaten with rice instead of noodles. I absolutely love this recipe because I can marinate in a ziplock bag and cook it in a convectional oven. Simply toss all ingredients together and refrigerate for at least 1 hour. Low effort and no mess. Busy mama's who still try to show up...where you at?!
Cooking Method
Oven
Time
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Recipe
Ingredients (6 Servings)
3 TBSP LEMONGRASS, MINCED
3 TBSP SHALLOTS (or white onion), MINCED
3 TBSP FISH SAUCE
3/8 CUP SUGAR
2 TBSP OYSTER SAUCE
4 TBSP VEGETABLE OIL
1 TBSP PEPPER
2.5 LB PORK SHOULDER
Instructions
Cut pork shoulder into 1/4 in. thin slices and marinade with remaining ingredients in a ziplock bag for at least an hour. Overnight is even better.
Bake the meat on a foil lined tray at 375 degrees for 15 minutes, flipping halfway through. Then set to broil until the edges are crispy and browned.