THE LEMONGRASS PORK-LACQUER

(Our Play on Vietnamese Grilled Pork Strips)

THE LEMONGRASS PORK-LACQUER

Ingredients: 500g Pork shoulder (1cm strips), 2 Lemongrass stalks (white part only, minced), 1 tbsp Garlic paste, 2 tbsp Fish sauce, 2 tbsp Honey, 1 tbsp Dark soy sauce, Fresh Mint, Lime wedges...

Ingredients

  • 500g Pork shoulder (1cm strips)
  • 2 Lemongrass stalks (white part only, minced)
  • 1 tbsp Garlic paste
  • 2 tbsp Fish sauce
  • 2 tbsp Honey
  • 1 tbsp Dark soy sauce
  • Fresh Mint
  • Lime wedges

Cooking Method

  1. The Coat Whisk the silk and architect ingredients together; toss the pork until every strip is coated red.
  2. The Rest Let sit for 30 minutes. The sugars and acid will begin to tenderize the meat.
  3. The Scorch Sear on a very high-heat grill or pan until the edges are blackened and the honey has caramelized.
  4. The Bloom Add a tiny 15ml splash of water to the pan at the end to release the sticky glaze from the bottom and coat the meat.
  5. The Finish Serve with a massive hit of raw mint and fresh lime.

Cuisine: Asian

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