Mai

If you’re looking for flavors to awaken your sense and shake up your day, look no further. This dish packs a huge punch with several powerful ingredients all competing for the attention of your taste buds- yet somehow working together seamlessly.

You’ll often find this dish in Vietnam made with wild boar meat. Since wild boar meat has a distinctively gamey taste, it requires the counterbalance from the strong flavors of lemongrass and chili. Wild boar skin is also very thick and more chewy (almost crunchy) than pork, which provides a very special eating experience.

Worry not, these flavor combinations work perfectly well with regular pork. We recommend buying pork belly (but you can go with a different cut as well) and choosing a piece with a thick & smooth layer of skin.

If you have Asian staples like oyster sauce ready in your pantry and enjoy the therapeutic process of prepping ingredients like I do, our 7-ingredient marinade shouldn’t be a problem!
However, if you don’t have everything or want to save some time, the Omsom Vietnamese Lemongrass BBQ starter will help you cut that down to just 2 ingredients.

From now until April 30th, you can get 10% off your order with our code MMBONAPPETIT10 !

Heo xào sả ớt • Lemongrass & chili pork

Course: MainCuisine: VietnameseDifficulty: Medium

Makes

4

servings

Prep time

10

minutes

Cooking time

6

minutes

Resting Time

30

minutes

Total time

46

minutes

Super flavorful sautéed pork with flavorful ingredients that are individually delicious and collectively phenomenal: lemongrass, chili, oyster sauce, garlic, and more.

Ingredients

• 500 g 500 pork preferably skin-on (we like pork belly)

• Marinade option 1

• 1 stalk 1 lemongrass

• 20 g 20 shallot

• 2 tbsp 2 oyster sauce

• 1 tsp 1 bouillon powder

• 2 tsp 2 fish sauce

• 1 tsp 1 sugar

• 1 tsp 1 ground black pepper

• Marinade option 2

• 1 1 Omsom Vietnamese Lemongrass BBQ starter

• 1 tsp 1 ground black pepper

• Other ingredients

• 1 stalk 1 lemongrass

• 20 g 20 shallot

• 10 g 10 garlic

• 2 tbsp 2 vegetable oil

• 200 g 200 red bell pepper

• 2 stalks 2 green onion

• 1 tbsp 1 chili oil

• 2 2 Bird eye chilis (or more to taste)

Directions

• Marinating the pork
• Thinly slice pork into ~1/2 cm pieces and add to a large bowl.
• If using Marinade option 1: Remove tough outer layers & cut off root end of lemongrass. Thinly slice and mince well.
  Mince shallot.
• Add all the ingredients in the marinade section (either option 1 or 2) to your pork and mix well to coat all the meat evenly.
• Let marinate for at least 30 minutes and in the meantime, prep the rest of your ingredients in the Other ingredients section.
• Prep other ingredients
• Mince garlic.
• Thinly slice shallots.
• Remove tough outer layers & cut off root end of lemongrass. Thinly slice diagonally.
• Cut bell pepper into bite-sized pieces – about 2-3cm.
• Cut green onions into 3-4cm lengths.
• Thinly slice bird’s eye chilis diagonally.
• Cooking
• Heat vegetable oil on medium.
• Add garlic, shallot, and lemongrass and sauté for 30 seconds.
• Pour in pork & any remaining marinating liquid. Sauté for 1.5 minutes.
• Add bell pepper and continuing sautéing for 3 minutes.
• Add bird’s eye chili, chili oil, and green onion. Stir for 30 seconds and remove from heat.
• Serve with rice!

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