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sriracha lemongrass pork

Easy Sriracha Lemongrass Pork

christieathome
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. Great for a meal or for leftovers.
5 from 4 votes
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course dinner, lunch
Cuisine vietnamese
Servings 5 pieces
Calories 234 kcal

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 tbsp sriracha 2 tbsp for spicier
  • 1 tbsp soy sauce
  • 1.5 tbsp fish sauce
  • 1 tbsp garlic minced
  • 1.5 tbsp brown sugar
  • 1 stalk lemongrass bruised and finely chopped
  • 1 tbsp 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!

Suggest Equipment & Products

Large Non-Stick Pan
Measuring Set
glass measuring cup
Santoku Knife
Cutting Board
Tongs
Cooking thermometer
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Video

Notes

Tips for making Sriracha Lemongrass Pork
  • 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.
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Nutrition
Calories: 234kcal | Carbohydrates: 8g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 771mg | Potassium: 616mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg