Here in the Pacific Northwest, we are blessed with an abundance of diverse cuisines. Just down the road, there are some fabulous Korean grills, amazing Greek food, lots of great sushi bars, and my favorite, Vietnamese. I usually go for the pho, a traditional and deliciously fragrant beef noodle soup. Even my four year old son gets a craving for ‘noodle soup’.
Lately, it’s been a tad too warm for soup, so I’ve explored different dishes at our local Vietnamese haunt, and I’ve discovered this delicious lemongrass pork dish – pork, marinated and chargrilled and served with cold rice noodles and vegetables. Though it seems to be relatively healthy, I’m sure it’s not quite as good for me as I’d like to believe. So I decided to try to recreate the pork at home.
This pork loin is soaked in a lemongrass, garlic and chili paste marinade and grilled to perfection. Pork only needs to reach an internal temperature of 140F. And nothing more! Overcooked, dry pork is the reason, in my opinion, that pork fell out of favor for many years. Cooked properly, it is tender, juicy and mouthwatering.
Also, a quick note about lemongrass…I found mine in a tube in the produce section – right by the jarred garlic and fresh herbs. By all means, feel free to use fresh lemongrass if you want, but the stuff in the tube was super easy to use and tasted great.