I made Lemongrass Pork Chops Vietnamese Air Fryer-style and the caramelized edges plus punchy herbs are so addicting you’ll actually scroll through the whole post.

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I’m obsessed with this lemongrass pork because it hits the bright salty sweet spot I crave. I’ve had it at tiny Vietnamese joints and I love recreating that char and juicy bite at home.

The smell of minced lemongrass and garlic ruins me every time. And the way Asian Flavors punch through each bite makes me eat faster.

I keep thinking about Vietnamese Grilled Pork and how it refuses to be boring. It’s messy, sticky, and totally addictive.

Trust me, you will crave it nightly. Make sure to get the tips and watch the video in the main post.

Enjoy!

Ingredients

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Basically pork shoulder: hearty protein, juicy bits you’ll chew happily.
Pork loin: leaner swap, less fat but still tasty.
Plus lemongrass: bright citrus note, fragrant and slightly fibrous.
Garlic: punchy aroma, gives that warm savory comfort.
Shallots: sweet oniony depth, softer than raw onion.
Fish sauce: salty umami boost, kind of funky in a good way.
Soy sauce: savory backbone, adds color and salty balance.
Brown sugar: molasses sweetness, helps caramelize edges nicely.
Honey: optional glossy sweetness, rounds harsh edges smoothly.
Vegetable oil: neutral cooking medium, helps brown without fuss.
Black pepper: mild heat and bite, keeps things interesting.
Lime juice: bright acid, cuts through richness instantly.
Scallions: fresh green crunch, great finishing touch.
Cilantro: herbal lift, fresh and slightly citrusy on top.
Red chili or flakes: optional heat punch, use cautiously.

Ingredient Quantities

1 1/2 lb pork shoulder, thinly sliced or pork loin if you like

3 to 4 stalks lemongrass, white parts only, finely minced

4 cloves garlic, minced

2 small shallots, minced

3 tbsp fish sauce

2 tbsp soy sauce

2 tbsp packed brown sugar

1 tbsp honey (optional but nice)

1 tbsp vegetable oil

1 tsp freshly ground black pepper

1 tbsp lime juice

2 scallions, thinly sliced for garnish

Handful cilantro leaves for garnish

1 small red chili or 1/2 tsp red pepper flakes, optional for heat

How to Make this

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1. Watch the video in the main post for quick visual tips, then pat the pork dry and thinly slice it against the grain if not already sliced.

2. In a bowl combine minced white parts of lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, honey if using, lime juice, black pepper and vegetable oil; stir until sugar mostly dissolves.

3. Add the pork to the bowl and toss well so every piece is coated; cover and marinate in the fridge for at least 30 minutes, preferably 2 hours or up to overnight for deeper flavor.

4. When ready to cook, remove pork from fridge and let it sit at room temp for 15 minutes so it cooks more evenly.

5. Heat a large skillet or cast iron pan over medium high heat until very hot, then add a small splash of oil and spread pork in a single layer, working in batches if needed to avoid crowding.

6. Let the pork sear without moving for 1 to 2 minutes to get some caramelization, then stir or flip and continue cooking for another 2 to 3 minutes until cooked through but still juicy; if using chili or red pepper flakes add them while cooking for heat.

7. If pan juices are heavy, raise heat briefly and spoon them over the pork so they reduce slightly and glaze the meat; taste and adjust with a little more lime juice or a pinch of sugar if needed.

8. Remove from heat, let rest a couple minutes, then garnish with sliced scallions and cilantro leaves.

9. Serve hot with steamed rice, vermicelli, or in a banh mi style sandwich; leftover pork keeps well and is great cold in salads.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife (for thin slicing)
3. Large mixing bowl
4. Measuring spoons and 1 cup measure
5. Small bowl or jar for mixing marinade
6. Large skillet or cast iron pan
7. Tongs or a sturdy spatula
8. Plate or tray for resting cooked pork

FAQ

Q: How long should I marinate the pork? A: For best flavor marinate at least 30 minutes, but 2 to 4 hours is ideal. If you forget, even 15 minutes helps. Overnight works too but the texture gets a bit more intense.

Q: Can I use pork loin instead of pork shoulder? A: Yes. Pork loin is leaner and cooks faster, so watch the heat to avoid dryness. Shoulder is juicier and more forgiving.

Q: What if I cant find fresh lemongrass? A: Use 1 to 2 teaspoons dried lemongrass or 1 tablespoon store bought lemongrass paste. The fresh stuff is best, but those substitutes still give good flavor.

Q: How do I control the saltiness from fish sauce and soy sauce? A: Cut one of them by half, or use low sodium soy sauce. Taste the marinade before adding pork and adjust with a little water or extra brown sugar if its too salty.

Q: Can I make this ahead and reheat? A: Yes. Cooked pork stores well in the fridge for 3 to 4 days. Reheat gently in a skillet over medium-low so it stays tender. Avoid microwaving too long or it’ll get tough.

Q: How spicy is it and how do I change the heat? A: Mild by default if you skip the chili. Add sliced fresh red chili or red pepper flakes for more heat. Start small, taste, then add more. Cilantro and lime help balance the heat too.

Lemongrass Pork Recipe Substitutions and Variations

Pork shoulder: swap for boneless chicken thighs for juicier meat, or thinly sliced beef flank for a beefy twist.
Lemongrass: if you dont have it use 1 tsp grated ginger plus 1 tsp lime zest, or 1 tbsp bottled lemongrass paste.
Fish sauce: replace with 2 tbsp soy sauce plus 1 tsp lime juice, or use 1 1/2 tbsp Worcestershire sauce in a pinch.
Brown sugar: use packed palm sugar, or 2 tbsp honey or maple syrup for a slightly different sweetness and gloss.

Pro Tips

1) Partially freeze the pork for 20 to 30 minutes before slicing so you can get really thin, even pieces; slice against the grain or you’ll end up with chewier bites. Dont skip patting the meat dry right before it hits the pan or the pan will steam instead of sear.

2) Marinate at least 2 hours if you can, overnight is fine but not much longer because the acids will start to “cook” and mush the texture. Let the meat sit at room temp 15 minutes before cooking so it browns more evenly.

3) Get the pan screaming hot and work in small batches so you don’t crowd the meat. Crowding makes the pork release water and you lose that sweet caramelized crust. If juices build up, crank the heat for a minute and spoon them over the pork to glaze, or remove pork briefly and reduce the sauce to concentrate flavor.

4) Balance is everything: taste at the end and if it needs brightening add a splash more lime, if it’s too sharp add a tiny bit more sugar or honey. Leftovers keep well and are great cold in salads, but reheat gently so the pork doesnt dry out.

Lemongrass Pork Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Lemongrass Pork Chops Vietnamese Air Fryer-style and the caramelized edges plus punchy herbs are so addicting you'll actually scroll through the whole post.

Servings

servings

Calories

520

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife (for thin slicing)
3. Large mixing bowl
4. Measuring spoons and 1 cup measure
5. Small bowl or jar for mixing marinade
6. Large skillet or cast iron pan
7. Tongs or a sturdy spatula
8. Plate or tray for resting cooked pork

Ingredients

1 1/2 lb pork shoulder, thinly sliced or pork loin if you like
3 to 4 stalks lemongrass, white parts only, finely minced
4 cloves garlic, minced
2 small shallots, minced
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp honey (optional but nice)
1 tbsp vegetable oil
1 tsp freshly ground black pepper
1 tbsp lime juice
2 scallions, thinly sliced for garnish
Handful cilantro leaves for garnish
1 small red chili or 1/2 tsp red pepper flakes, optional for heat

Directions

Watch the video in the main post for quick visual tips, then pat the pork dry and thinly slice it against the grain if not already sliced.
In a bowl combine minced white parts of lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, honey if using, lime juice, black pepper and vegetable oil; stir until sugar mostly dissolves.
Add the pork to the bowl and toss well so every piece is coated; cover and marinate in the fridge for at least 30 minutes, preferably 2 hours or up to overnight for deeper flavor.
When ready to cook, remove pork from fridge and let it sit at room temp for 15 minutes so it cooks more evenly.
Heat a large skillet or cast iron pan over medium high heat until very hot, then add a small splash of oil and spread pork in a single layer, working in batches if needed to avoid crowding.
Let the pork sear without moving for 1 to 2 minutes to get some caramelization, then stir or flip and continue cooking for another 2 to 3 minutes until cooked through but still juicy; if using chili or red pepper flakes add them while cooking for heat.
If pan juices are heavy, raise heat briefly and spoon them over the pork so they reduce slightly and glaze the meat; taste and adjust with a little more lime juice or a pinch of sugar if needed.
Remove from heat, let rest a couple minutes, then garnish with sliced scallions and cilantro leaves.
Serve hot with steamed rice, vermicelli, or in a banh mi style sandwich; leftover pork keeps well and is great cold in salads.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.