Cook Once, Eat Twice: Lemongrass Pork (Part 1)

The one item I most dreaded having to come up with a use for during the pantry clean-out challenge was the giant six pound pork butt hanging out in my freezer. I bought it last time pork butt was on sale in hopes of eventually using it for my slow cooker pulled pork, but considering I still have several freezer bags full of pulled pork, I wasn’t in a rush to make more. Enter my old friend Pinterest. I had pinned a recipe for lemongrass pork some time ago and when I read through the recipe, I realized that the pork butt in my freezer was in fact a pork shoulder — exactly what the recipe called for. So I popped it in the fridge and waited for it to defrost (it took about 2 days). 

After the pork had fully defrosted, I sliced it into 1/2″ thick slices. In my mini-chopper, I combined six garlic cloves, two shallots, two stalks of lemongrass, one tablespoon of soy sauce, 1/4 cup of fish sauce, three tablespoons of oil and some ground pepper. Pulse the mixture to form a paste.

Lemongrass Pork

Place the paste into a bowl and dip each piece of pork into the paste to coat.

Lemongrass Pork

Repeat with all the slices of pork, placing them into a large bowl or dish. Cover and let marinate in the fridge for 24 hours.

Lemongrass Pork

Heat a grill or flat top to high. Place the pork on the flat top and cook about 3 minutes per side.

Lemongrass Pork

Once your pork is cooked through and has a nice brown crust to it, dip the pork in honey. (You’ll need about 1/2 cup total.)

Lemongrass Pork

Return to the flat top and cook an additional 1-2 minutes per side.

Lemongrass Pork

Your pork will be a beautiful golden brown color when done.

Lemongrass Pork

Serve with your choice of side. I served this with the edamame salad recipe I posted yesterday.

Lemongrass Pork

Check back tomorrow for part two of this Cook Once, Eat Twice and see what I made with the (tons of) leftover pork.

Im-Taking-Pantry-Challenge

Lemongrass Pork
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Ingredients
  1. 6 lb. pork shoulder, sliced to about ½ inch thick pieces
  2. 6 cloves garlic
  3. 2 pcs shallots, roughly chopped
  4. 2 stalk lemongrass (white part only)
  5. 1 tbsp dark soy sauce
  6. ¼ cup fish sauce
  7. 3 tbsp oil
  8. freshly ground black pepper
  9. ½ cup honey
Instructions
  1. In a food processor, combine garlic, shallots, lemongrass, soy sauce, fish sauce, oil and ground pepper. Pulse the mixture to form a paste.
  2. Place the paste into a bowl and dip each piece of pork into the paste to coat.
  3. Repeat with all the slices of pork, placing them into a large bowl or dish. Cover and let marinate in the fridge for 24 hours.
  4. Heat a grill or flat top to high. Place the pork on the flat top and cook about 3 minutes per side.
  5. Once your pork is cooked through and has a nice brown crust to it, dip the pork in honey.
  6. Return to the flat top and cook an additional 1-2 minutes per side.
  7. Your pork will be a beautiful golden brown color when done.
Two Forks One Love http://twoforksonelove.com/

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4 Responses to Cook Once, Eat Twice: Lemongrass Pork (Part 1)

  1. Stopping by from Show Stopper Saturday. This looks delicious! These pictures are great! Pinning :)

  2. […] LemonGrass Pork | Two Forks One Love […]

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