Some time ago, one of my regular readers messaged me to say she had been searching my blog for a lemongrass pork shoulder recipe and couldn't find one. I promised her I would cook it soon - and here it is, made especially for her: Vietnamese Lemongrass Pork Shoulder Steak.
The dish is everything I love about Vietnamese home cooking: bold, fragrant flavours with very little effort. If you prepare the meat ahead of time, dinner can be on the table in minutes.
The beauty of Vietnamese Lemongrass Pork Shoulder Steak is how simple it is. The marinade takes only a few minutes to prepare, yet it transforms an affordable cut of pork into something deeply aromatic and savoury.
I usually marinate the pork at lunchtime or at least a couple of hours before cooking. This gives the meat time to absorb the flavours properly and creates those delicious layers of taste that make Vietnamese food so moreish.
It is also perfect for busy working-from-home days. Ten minutes of prep earlier in the day means an stress-free, flavour-packed dinner later on.
Pork shoulder can become tough or dry if it is not prepared and cooked correctly. To avoid this, here are my three tips:
Lightly pound the pork shoulder steaks with a meat tenderiser before marinating. This helps break down the fibres so the meat cooks more evenly and stays juicy.
A squeeze of lime or lemon juice helps soften the meat and balances the savoury sauces with a gently acidity.
Overcooking is the fastest way to ruin pork shoulder. Keep the cooking time short and the heat high so the outside caramelises while the inside stays moist.
Once the pork has been tenderised, it is mixed with a fragrant and well-balanced marinade. This includes:
Mix everything well and make sure pieces of pork is coated on both sides. Cover and leave to marinate for at least two hours.
When it is time to cook, the process is very quick. I prefer using an air fryer because it is convenient and reliable.
Cook the pork at 200°C for 6-7 minutes then turn the steaks over and cook for a further 3-4 minutes. Lay the meat in a single layer so it grills rather than steams.
You can also cook Vietnamese Lemongrass Pork Shoulder Steak under the oven grill or in a hot frying pan. A skillet will be slightly faster while the oven grill may take a few minutes longer. The air fryer remains my favourite method because ten minutes seems to be the perfect sweet spot for tender, flavourful pork.
I like to serve this dish with steamed rice, pickled vegetables and a side of green veg for freshness and balance. A drizzle of nước chấm (Vietnamese dipping sauce) brings everything together beautifully.
To make nước chấm, simply mix fish sauce, sugar, lime juice and water in a 1:1:1:5 ratio then add minced garlic and finely chopped chilli.
This Vietnamese Lemongrass Pork Shoulder Steak is proof that you do not need complicated techniques to achieve big flavour. With just a little planning ahead, you can enjoy a comforting and fragrant Vietnamese meal that feels both homely and special.
If you love easy Vietnamese dinners with bright, punchy flavours, this one deserves a place on your weekly rotation.
This Vietnamese Lemongrass Pork Shoulder Steak is a simple yet deeply flavourful dish inspired by everyday Vietnamese home cooking. Pork shoulder steaks are lightly tenderised, then marinated with lemongrass, garlic, honey and savoury sauces before being quickly grilled or air-fried until caramelised and juicy. It is perfect for busy weeknights and tastes wonderful served with steamed rice, pickles and a drizzle of nuoc cham dipping sauce.
