Grilled Vietnamese Lemongrass Pork (Paleo, Gluten Recipe

I finally perfected a paleo, gluten-free grilled Vietnamese lemongrass pork and I’m sharing the surprising pantry ingredient behind my take on Vietnamese Grilled Pork.

I love fire and bold flavor, so when I make Vietnamese Grilled Pork I go for punchy aromatics over fuss. Thin slices of pork shoulder soak up a lemongrass based Pork Marinade that almost sings when it hits the grill.

It gets those caramelized edges you crave, sometimes a little char, sometimes too much because I get impatient, but thats part of the charm. You wont need long to see why this is one of my go-to recipes, the smell alone pulls everyone outside.

Try it and brace yourself, you might not want to stop eating.

Ingredients

• Pork shoulder gives rich protein and fat, keeps meat juicy when grilled.
• Lemongrass adds citrusy aroma, low calories, a fresh sour note, light fiber.
• Fish sauce packs umami and salt, tiny protein, boosts savory depth.
• Coconut sugar or honey adds caramel sweetness, quick browning, a few carbs.
• Lime gives bright acidity, vitamin C, cuts fat taste and freshens.
• Garlic and shallots give savory bite, antioxidants, aromatic depth and caramelize.
• Chili gives heat, scallions and cilantro add fresh herbiness and crunch.
• Arrowroot helps glaze and caramelize, little carbs, optional for better texture.

Ingredient Quantities

• 1 1/2 lb pork shoulder, trimmed and thinly sliced
• 3 large lemongrass stalks white parts only, finely minced
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 tbsp fish sauce
• 1 tbsp coconut aminos (optional, keeps it gluten free and adds depth)
• 2 tbsp coconut sugar or honey
• 1 tbsp freshly squeezed lime juice
• 1 tbsp neutral oil like avocado or light olive oil
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt or to taste
• 1 tsp arrowroot powder optional, helps with caramelization
• 1 small Thai red chili finely chopped or 1/4 tsp red pepper flakes optional
• 2 scallions, thinly sliced for garnish
• fresh cilantro leaves for serving
• lime wedges for serving

How to Make this

1. Trim fat from 1 1/2 lb pork shoulder and slice thinly across the grain (about 1/8 to 1/4 inch thick); if it’s hard to slice thin, pop it in the freezer 20 minutes first so it firms up.

2. In a bowl combine 3 finely minced white parts of lemongrass, 4 minced garlic cloves, 2 minced shallots, 3 tbsp fish sauce, 1 tbsp coconut aminos (optional), 2 tbsp coconut sugar or honey, 1 tbsp lime juice, 1 tbsp neutral oil, 1/2 tsp black pepper, 1/2 tsp sea salt, 1 small chopped Thai red chili or 1/4 tsp red pepper flakes (optional) and 1 tsp arrowroot powder if using; dissolve arrowroot in a splash of cold water before adding so it doesn’t clump.

3. Stir the marinade until sugar mostly dissolves and everything looks well combined; taste a little for balance, add a pinch more salt or lime if it needs brightness.

4. Toss the sliced pork with the marinade, making sure every piece is coated, then massage it a bit so the lemongrass and aromatics really get in there. Cover and refrigerate at least 30 minutes, ideally 1 to 4 hours; if you marinate longer than 6 hours the texture can change cause of the acids, so don’t go crazy.

5. When ready to cook, take pork out 15 to 20 minutes before grilling to come toward room temp. Preheat your grill to medium-high and oil the grates so the meat doesn’t stick. If using skewers thread slices with small gaps so heat circulates, otherwise lay them flat on the grate.

6. Grill the pork over direct heat 2 to 3 minutes per side for thin slices, flipping once, until well caramelized and edges get charred spots; thicker bits might need an extra minute. Avoid an inferno heat or the sugar will burn, medium-high gives best caramelization.

7. If you want a sticky glaze, reserve 1/4 cup of the marinade before adding raw pork and simmer that reserved bit in a small pan 1 to 2 minutes until thickened, then brush on near the end of grilling; never use uncooked marinade as a finishing glaze unless it’s been boiled first.

8. Remove pork and let rest 3 to 5 minutes so juices redistribute; if you used skewers pull meat off and cut against the grain a little for tenderness.

9. Scatter 2 thinly sliced scallions and fresh cilantro leaves over the pork, squeeze extra lime wedges before serving, and serve hot. Enjoy with a simple salad, wrapped in lettuce, or over cauliflower rice for a paleo, gluten free meal.

Equipment Needed

1. Sharp chef’s knife — for trimming fat and slicing pork paper thin (freeze 20 minutes if needed)
2. Sturdy cutting board, preferably one for meat so you don’t cross contaminate
3. Large mixing bowl to whisk and toss the marinade with the pork
4. Measuring spoons and tablespoon plus a 1/4 cup measure for the reserved marinade
5. Small saucepan to simmer and thicken the reserved marinade for a glaze
6. Tongs (and a long spatula if you like) for flipping slices or pulling off skewers
7. Grill or heavy cast iron grill pan, and a bit of neutral oil to oil the grates so it wont stick
8. Metal or soaked bamboo skewers if you plan to skewer the slices for grilling

FAQ

Grilled Vietnamese Lemongrass Pork (Paleo, Gluten Recipe Substitutions and Variations

• Lemongrass: if you dont have fresh stalks use 1 tablespoon store bought lemongrass paste per stalk or swap with the zest of 1 lime plus 1 teaspoon grated ginger per stalk for a similar bright, citrusy note.
• Fish sauce: replace with tamari for a gluten free option, or regular soy sauce if you dont need GF. For extra umami add a tiny smear of anchovy paste or 1/2 teaspoon miso.
• Pork shoulder: use boneless chicken thighs if you want faster grilling and juiciness, or try pork butt or thinly sliced flank steak for a different texture and flavor.
• Arrowroot powder: sub with tapioca starch to keep it paleo, or use cornstarch as a pantry hack if paleo is not required they work similarly for caramelization.

Pro Tips

– Partially freeze the pork for about 15 to 20 minutes so it firms up and you can slice it thin and even. Slice across the grain for tenderness, and try to keep pieces the same thickness so nothing overcooks while other bits finish.

– Don’t overdo the marinating time. Acid and enzymes in the lime and aromatics will start changing the texture if you go past a few hours, so aim for a short but meaningful soak and toss the meat a couple times so every piece gets coated.

– Watch the sugar when you grill. Use medium high heat not an all out blaze, oil the grates well, and flip just once or twice so you get good caramelization without burning. If the edges are charring way too fast move the meat to a cooler spot to finish.

– Always reserve some marinade before it touches raw pork if you want a glaze. Boil that reserved bit until it thickens, then brush it on near the end of cooking. Never reuse uncooked marinade on cooked meat.

– Let the pork rest a few minutes after it comes off the grill so juices redistribute, then slice a little more against the grain if needed. A squeeze of lime and fresh herbs at the end lifts the whole thing, and serving it in lettuce wraps or over something plain keeps the flavors popping.