THE LEMONGRASS PORK-LACQUER
(Our Play on Vietnamese Grilled Pork Strips)
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
- The Coat Whisk the silk and architect ingredients together; toss the pork until every strip is coated red.
- The Rest Let sit for 30 minutes. The sugars and acid will begin to tenderize the meat.
- The Scorch Sear on a very high-heat grill or pan until the edges are blackened and the honey has caramelized.
- 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.
- The Finish Serve with a massive hit of raw mint and fresh lime.