Sriracha Lemongrass Pork. Juicy pork marinated and cooked in a sweet tangy umami marinade with a hint of sriracha for some heat. Easy to make at home in less than 40 minutes in a skillet! Great for a meal or for leftovers.
Lately I have been really into lemongrass. There is something so unique about the aromatic citrus-mint-like flavour it possesses. It pairs so well with my spicy sriracha marinade and it’s perfect for this Asian pork recipe!
This meat dish is flavourful, has a little heat (you can of course make it spicier) and is perfect for those weeknight meals when you are craving those South-East Asian flavours! It pairs deliciously with some steamed jasmine rice, fresh cucumbers, and tomatoes. My Vietnamese lemongrass pork with sriracha will keep you coming back for more!
The great thing about this recipe is that you can use any cut of pork you’d like as the marinade is versatile! You could make yourself a sriracha lemongrass pork belly for a more indulgent option or a sriracha lemongrass pork chop if you prefer bone in. But I would recommend using a boneless pork shoulder or pork butt for the perfect medium.
Easy to make!
My easy Vietnamese Sriracha Lemongrass pork fillet is very simple to make at home. You’re basically preparing your lemongrass by finely chopping it, then squeezing lime juice into a measuring cup and adding the rest of your marinade ingredients to it. Next pour that flavourful marinate over your tenderized pork (I recommend using a fatty pork cut like pork shoulder or pork butt – basically any pork with fat marbling through it) and let it sit at room temperature for 20 minutes.
Next fry that pork in a well-oiled skillet for 3-4 minutes on one side over medium high heat. Do not move your pork around so you can achieve a perfect sear. Sear on the other side just until brown or until it reaches an internal temperature of 135 F.
Then remove the pork off the skillet and let the remaining heat cook the pork to 145 F.
Tips for making Sriracha Lemongrass Pork
Below are tips on making a yummy sriracha lemongrass pork dish:
- For a tender juicy pork, use a fatty cut of pork like pork shoulder, pork belly or pork butt (basically any cut of pork that has fat marbling through it). For a healthier alternative, use pork loin but please ensure you follow my recipe instructions carefully, so you don’t overcook the loin.
- Make sure you use the white part of the lemongrass as this is more tender and contains more flavour. You can discard the harder bits. If you have leftover lemongrass, seal it in a reusable freezer bag and freeze it to defrost for future usage.
- Tenderize that pork well with the back of a knife or meat tenderizer for my lemongrass pork recipe
- The longer you can marinate your pork the more flavourful, but 20 minutes will do!
- Make sure your skillet is hot before adding oil and pork. We want to sear the meat, so it’s browned on both sides.
- For lemongrass pork loin: cook on the first side until brown over medium high heat, about 3-4 minutes and then flip immediately. Once flipped, brown it on the other side and cook until it reaches an internal temperature of 135 F and no more. You will need a cooking thermometer to measure this. Then remove the pork from the skillet to allow the remaining heat to cook it to 145 F.
FAQ
Below are frequently asked questions about this Vietnamese sriracha lemongrass pork recipe:
What kind of cut of pork should I use for this pork recipe?
Boneless pork shoulder or pork butt. You can ask your butcher to help you cut these into chops. For a healthier but not as juicy alternative, pork loin can be used.
Where do I find lemongrass for my lemongrass pork?
Certain Asian grocers will carry this in their fresh produce aisle in long stalks.
What can I do with leftover lemongrass?
Freeze it in a reusable sealed bag to defrost for future usage.
Can I use another type of meat?
Yes, chicken thighs would work well with this recipe or a fatty marbled beef.
Where can I find fish sauce?
Most Asian and some Western grocers will carry this item in their sauce aisle.
Can I use lemon juice instead of lime?
Yes, you can use lime juice for my Vietnamese inspired spicy lemongrass pork. But I would suggest reducing it to 1.5 lemons.
Why isn’t my pork loin tender?
Aside from properly following my recipe to a tee (I sure hope you did!), know that pork loin isn’t very moist or juicy to begin with. That’s why undercooking it to 135 F and then allowing the meat to come to 145 F off heat is important.
Other recipes you may like!
If you enjoyed this Vietnamese Sriracha Lemongrass Pork, then you may enjoy these other Vietnamese recipes:
SKILLET VIETNAMESE LEMONGRASS CHICKEN
VIETNAMESE GARLIC BUTTER CHICKEN WINGS
BROWN SUGAR PANDAN JELLY MILK
VEGETARIAN SPRING ROLLS
RAINBOW FRESH ROLLS
For this recipe
You will need the following sriracha lemongrass pork ingredients:
- 700 grams boneless pork shoulder or pork butt, tenderized (for healthier option shown in the video: use pork loin but follow instructions carefully to prevent drying out pork).
Spicy lemongrass marinade:
- 1 tablespoon sriracha, 2 tablespoon for spicier
- 1 tablespoon soy sauce
- 1.5 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1.5 tablespoon brown sugar
- 1 stalk lemongrass, bruised and finely chopped
- 1 tablespoon avocado oil
- Juice of 2 limes
How to make Sriracha Lemongrass Pork
- Squeeze limes into a large bowl or measuring cup.
- Cut the white part of your lemongrass and discard the hard ends. Bruise the white end with the back of knife and chop finely. Transfer to a large measuring cup. Then add the remaining marinade ingredients and mix well. Set aside.
- Tenderize your pork with the back of a knife. Transfer pork into a large bowl and pour marinade over top. Mix and let this marinate for at least 20 minutes.
- In a hot skillet set over medium heat, add avocado oil. Shake off excess lemongrass before you add pork into the skillet. Do not move your pork around, allow it to sear for 3-4 minutes until browned. Then flip over and cook on the other side until you reach an internal temperature of 135 F or browned, a couple minutes. Then remove off skillet and allow the remaining heat to cook the pork to 145 F. Serve and enjoy!
Give it a try!
Well, I hope you give my Sriracha Lemongrass Pork a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my sriracha lemongrass pork chop please share it with your family and friends or on social media!
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Take care,
Christie
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Easy Sriracha Lemongrass Pork
Ingredients
- 700 grams boneless pork shoulder or fatty pork (for a less fattier option shown in the video: use pork loin but follow instructions carefully to prevent drying out pork).
Spicy lemongrass marinade:
- 1 tablespoon sriracha 2 tablespoon for spicier
- 1 tablespoon regular soy sauce not light or dark!
- 1.5 tablespoon fish sauce
- 1 tablespoon garlic minced
- 1.5 tablespoon brown sugar
- 1 stalk lemongrass bruised and finely chopped
- 1 tablespoon avocado oil
- 2 limes juiced
Instructions
- Squeeze limes into a large bowl or measuring cup.
- Cut the white part of your lemongrass and discard the hard ends. Bruise the white end with the back of knife and chop finely. Transfer to a large measuring cup. Then add the remaining marinade ingredients and mix well. Set aside.
- Tenderize your pork with the back of a knife. Transfer pork into a large bowl and pour marinade over top. Mix and let this marinate for at least 20 minutes.
- In a hot skillet set over medium heat, add avocado oil. Shake off excess lemongrass before you add pork into the skillet. Do not move your pork around, allow it to sear for 3-4 minutes until browned. Then flip over and cook on the other side until you reach an internal temperature of 135 F or browned, a couple minutes. Then remove off skillet and allow the remaining heat to cook the pork to 145 F. Serve and enjoy!
Notes
- For a tender juicy pork, use a fatty cut of pork like pork shoulder, pork belly or pork butt (basically any cut of pork that has fat marbling through it). For a less fatty alternative, use pork loin but please ensure you follow my recipe instructions carefully, so you don’t overcook the loin
- Make sure you use the white part of the lemongrass as this is more tender and contains more flavour. You can discard the harder bits. If you have leftover lemongrass, seal it in a reusable freezer bag and freeze it to defrost for future usage.
- Tenderize that pork well with the back of a knife or meat tenderizer for my lemongrass pork recipe
- The longer you can marinate your pork the more flavourful, but 20 minutes will do!
- Make sure your skillet is hot before adding oil and pork. We want to sear the meat, so it’s browned on both sides.
- For lemongrass pork loin: cook on the first side until brown over medium high heat, about 3-4 minutes and then flip immediately. Once flipped, brown it on the other side and cook until it reaches an internal temperature of 135 F and no more. You will need a cooking thermometer to measure this. Then remove the pork from the skillet to allow the remaining heat to cook it to 145 F.
Caleb - Never Ending Journeys
This lemongrass beef looks and sounds absolutely delicious!
Katherine | Love In My Oven
Looks super flavorful Christie!! I need to use lemongrass more in my cooking, it's so good! This looks awesome!
Heidi | The Frugal Girls
So much flavor in so little time... this is one dinner that every guy in my house would hug me for making!
Rosemary
Lemon grass adds SO much flavor! One of our favorite restaurants here is actually called Lemongrass! Can you make this pork recipe with chicken pounded thin instead?