Meat, Poultry and Fish

Lemongrass Pork

This is Lindsey’s favorite and a pleaser at any dinner party !!
Given to me by a Vietnamese Chef in 1989

2 1/2 – 3 Lbs Boneless Pork Roast (Slightly freeze for easy slicing)
1 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Honey
1/4 C Oil
1/3 C Fish Sauce
1/4 C Oyster Sauce
1/3 C Sugar
12 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Slice pork roast in very thin slices
Coat each slice of meat with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
2 C Bean Sprouts
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 Tomato (sliced)
1 C Peanuts (fine chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Lime wedges
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)