Bring the real flavours of Vietnam into your own backyard with these pork cutlets infused with a simple but incredibly flavourful lemongrass marinade and seared to perfection on the BBQ.
When I entertain for large groups, I inevitably do a BBQ because it’s an easy way to feed a lot of people and also the men always take control of the grill which means I can sit back and sip champagne with the girls. That’s my idea of entertaining.
Asian grills are my favourite. If you’ve ever been to any part of South East Asia, you’ll know that some of the best street food is cooked over charcoal, whether it be Yakitori (chicken skewers) in Japan, Satay Chicken and Suckling Pig in Bali or Chicken Wings in Thailand. And this Vietnamese Grilled Pork Cutlet is right up there with the best of them. The marinade is classic Vietnamese flavours – a perfect balance of salty, sweet, sour and a mild hit of heat.
An essential ingredient in the marinade is lemongrass, a herb that is at the heart of Vietnamese cuisine. It has lemon tones but an earthiness to it that is not like any other herb I know. It’s very unique and can turn an ordinary dish into something really special. It cannot be substituted with just lemons – in fact, I can’t think of anything that you can substitute it.
This marinade also works very well with beef and chicken, any cut that isn’t too thick so the flavours can infuse into the flesh. Marinate it for a minimum of 4 hours, up to 24 hours. It’s a great recipe to add into your BBQ essentials!!
The pork is pictured with my Simple Asian Noodle Salad, a light, refreshing salad that’s fast to make and matches perfectly with this pork cutlet.
- 4 pork cutlets , around 250g - 300g (8oz - 10oz) each
- 1 tbsp vegetable or peanut oil (for cooking)
- 1 tsp chilli sauce (sriracha, chilli paste) or 1 birds eye chilli, finely chopped
- 2 cloves minced garlic
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 1/2 tbsp brown sugar
- 1 stalk lemongrass , white part only, bruised them sliced into 1cm/0.5" pieces
Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
Marinate for at least 4 hours, up to 24 hours.
Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
Remove pork from the marinade.
Place pork on the grill and cook each side for 2 minutes, or until cooked (depends on thickness of the cutlets). Remember that it will continue to cook while resting.
Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.
1. I often freeze the meat with the marinade. Then defrost and bring to room temperature before cooking.
2. Nutrition per serving.