Vietnamese-style marinated pork shoulder

Step-by-step recipe

Step 1:

Cut the pork into medium pieces, cover with film and beat with a hammer.

Step 2:

Lightly beat and chop the white part of two lemongrass stalks.

Step 3:

Place the lemongrass in a bowl and add the soy sauce, fish sauce, lime juice, canola oil, brown sugar, crushed garlic, and baking soda. Stir.

Step 4:

Place the beaten pork into the marinade and stir.

Step 5:

Place the pork in a zip-lock bag, pour in the marinade, close the bag, press it with your hands to soak the meat, and put it in the refrigerator for 24 hours.

Step 6:

Remove the meat from the bag, remove the herbs, place in a frying pan and fry on both sides.

Step 7:

Let cool, cut into narrow pieces and serve with any side dish.

Cooking tips

Boneless pork shoulder is a rather tough cut of meat that requires a long cooking time if not properly seasoned. However, when pounded and marinated, this inexpensive cut becomes tender and delicious, like the best cuts.

Canola oil is a budget-friendly substitute for olive oil, and it's also rich in omega-3 fats. However, you can also use olive oil.

When pounding the meat, use a fairly thick film to avoid crushing the fibers. Beat to a thickness of 5 mm.

Baking soda is a great way to tenderize even the toughest meats.