Infused with fragrant lemongrass and punchy fish sauce, these Vietnamese pork chops deliver a sweet, savory and salty flavour profile. The caramelised pork is irresistible with a side of Vietnamese fish sauce dipping sauce (nuoc mam).
Serve this dish with steamed rice, sliced cucumber and tomatoes, or toss the pork into a Vietnamese-style rice noodle salad (bun thit nuong) for a more substantial meal.
If you enjoy Southeast Asian flavours, try my family-friendly rice paper rolls and fragrant Thai fried rice for more ideas. For a quick alternative, there’s also a garlicky pan-seared pork chops recipe that cooks in about 15 minutes.
You can use pork loin chops or pork shoulder for this recipe. Pork chops are leaner and cook faster, while shoulder is richer in flavour and requires a little more time on the pan or grill. Both work beautifully with the lemongrass marinade.
Either way, these sticky, flavour-packed lemongrass pork slices are a fantastic way to enjoy a classic Vietnamese dish at home—no restaurant required.
[feast_advanced_jump_to]
Ingredients
- Pork shoulder or loin – about 1 kg / 2 pounds. Use thin slices (~1 cm) or thin pork chops for quicker cooking and better marinade absorption.
- Lemongrass – finely chopped. Lemongrass adds bright citrus notes; finely chopping or grinding releases its fragrance.
- Brown sugar – 2 tbsp (palm sugar works well). White sugar is an acceptable substitute.
- Fish sauce – 2 tbsp. A salty umami boost commonly used across Southeast Asian cooking.
- Dark soy sauce – 1 tbsp. Dark soy adds richness and color without being overly salty.
- Brown onion or shallots – finely chopped; use shallots if preferred.
- Garlic – minced.
- Spring onions – finely chopped.
- Sea salt and black pepper – to taste.
- Oil – for frying, about 1–3 tbsp depending on pan size.
Cooking instructions
This recipe is quick to prepare and straightforward to cook. The key to tender, flavourful pork is marinating — the longer the better.
Prepare and marinate
Finely chop the lemongrass, spring onions, brown onion (or shallots) and garlic. If available, grind them to a rough paste with a pestle and mortar or briefly pulse in a food processor. If you don’t have either, crush the lemongrass with the knife blade and chop as finely as possible to release its oils.
Combine all marinade ingredients in a large bowl or ziplock bag. Initially the mixture may seem dry, but within about 30 seconds the onions will release liquid and the marinade will become saucy. Add the pork slices, toss to coat evenly, then cover and refrigerate for at least 1 hour. For best results, marinate overnight.
Cook until lightly caramelised
A little charring and caramelisation make these pork slices especially delicious. Cook on a grill or in a large non-stick or griddle pan on medium-high heat.
Add about 1 tablespoon of oil to the hot pan. Place pork slices in a single layer with room between each piece so they caramelise instead of steaming. For 1 kg of pork you will likely need to cook in 2–3 batches. Cook about 2 minutes per side for thin slices, until lightly charred and cooked through.
After each batch, use tongs and a scrunched paper towel to wipe the pan clean of any charred bits before adding the next batch. This prevents burnt residue and helps each batch caramelise properly.
When the pork is cooked, let it rest for about 5 minutes. Serve with freshly steamed rice, sliced cucumber and tomatoes, and a side of nuoc mam for dipping.
Useful tips
- Use thin slices – thinner pork absorbs marinade faster and cooks more evenly.
- Avoid overcooking – thin slices will dry out quickly. About 2 minutes per side on medium-high heat is usually enough.
- Marinate at least 1 hour – overnight is ideal for maximum flavour and tenderness.
- Wipe the pan between batches – sugar and soy can burn; removing charred bits keeps the next batch from tasting bitter.
Those charred edges are my favourite part of the pork—full of caramelised flavour.
Good to know (FAQs)
Don’t overcook and use thin slices for this recipe. For 1 cm thick pork, roughly 1.5–2 minutes per side is sufficient. Also marinate for at least 1 hour to help tenderise the meat.
No—discard any used marinade that has contacted raw pork to avoid the risk of foodborne illness. Make a fresh batch if needed.
Cooked pork will keep safely in an airtight container in the fridge for about 3 to 5 days.
Yes. For best results, freeze the raw pork in its marinade and defrost in the fridge overnight before cooking. Cooked pork can also be frozen for 2–3 months.
Made this recipe or have questions? Leave a comment to share your feedback or ask anything about the method—I’d love to hear from you.
Happy cooking! – Gen
📖 Recipe
Vietnamese Pork Chops (Caramelised Lemongrass Pork)
Equipment
- Optional: pestle and mortar or food processor
Ingredients
- 1 kg / 2 pounds pork shoulder or loin, thinly sliced (or thin pork chops)
- 3 tbsp oil (for cooking)
Pork marinade
- 1 stalk fresh lemongrass, finely chopped
- ¼ brown onion or 2 shallots, finely chopped
- 2 spring onions (green onions), finely chopped
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar (or white/palm sugar)
- ¼ tsp sea salt
- Black pepper, to taste
- 1 tbsp oil (for marinade / additional cooking if needed)
To serve
- Freshly cooked rice
- Sliced cucumbers and tomatoes
- Nuoc mam (Vietnamese fish sauce dipping sauce)
Instructions
- Wash and pat dry the pork. Trim any excess fat and slice to about 1 cm thickness.
- Finely chop or grind lemongrass, onion, spring onions and garlic. A pestle and mortar or small food processor works well.
- In a large bowl or ziplock bag, mix all marinade ingredients. Add the pork and coat thoroughly. Refrigerate for at least 1 hour or overnight.
- Heat a non-stick or griddle pan over medium-high heat and add 1 tbsp oil. Cook pork slices in a single layer for about 2 minutes per side until lightly charred. Do not overcrowd the pan; cook in batches if necessary.
- After each batch, wipe the pan with a scrunched paper towel to remove charred bits, then continue with the remaining pork.
- Rest the pork for 5 minutes, then serve with rice, fresh tomatoes and cucumbers, and nuoc mam for dipping.
Notes
1. Cooking with thin slices: Thin slices speed up marinating and cooking, and are easier to eat with rice or noodles.
2. Grind or blend aromatics: Grinding the aromatics releases more flavour and helps the pork absorb the marinade. If you lack equipment, chop them as finely as possible.
Wipe the pan between batches: Sugar and soy burn easily; cleaning the pan between batches prevents unpleasant burnt bits.
Leftovers: Store in the fridge up to 3–5 days in an airtight container.
Freezing: Freeze raw pork in its marinade for long-term storage; defrost in the fridge overnight before cooking. Cooked pork can be frozen for 2–3 months.
Nutritional values are estimates and intended as a guide.
Nutrition
|
Carbohydrates: 6.7 g
|
Protein: 32.3 g
More delicious Asian recipes
-
Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam)
-
Beef Noodle Stir Fry
-
Lu Rou Fan (Taiwanese Braised Pork Rice)
-
Vietnamese Rice Paper Rolls (Summer Rolls)
