Lemongrass pork

Pork shoulder blade, 2 to 3 pieces, washed, cleaned and flattened, then do a light criss cross on both sides (don't slice it all the way) so the marinate would penetrate better

Honey, about 1 to 2 tbsp

Green onions, 1 to 2 stalks, chopped

Marinade: 1 stalk of lemongrass (minced finely), white part only (I used 2 to 3 tbsp of organic lemongrass paste to save time)

2 tbsp fish sauce

2 ½ tbsp light soy sauce

2 tbsp oyster sauce

3 tbsp brown sugar

3 tbsp honey

1 tbsp sesame oil

½ tsp black pepper

1 to 2 bulbs shallots, minced

subheading: Garnish:

Egg, fried (optional)

Cucumber, sliced (optional)

subheading: Fish sauce (dipping sauce):

1 cup water

½ sugar

¼ cup fish sauce

juice from 1 lime

3 fresh bird eye's chilies, minced finely

2 to 3 garlic cloves, minced finely

1. Marinade the pork, preferably overnight.

2. Preheat oven at 380°F. On a baking sheet, spray some oil. Next, put the pork in the oven.

3. Turn the pork after about 20 mins.

4. Bake for an additional 20 mins or more until pork is fully cooked.

5. Remove the pork from oven, brush some honey on the surface.

6. Finally, add some chopped green onions and broil for 2 to 3 mins for a charred effect.

Page footer