I absolutely love this recipe because it’s a perfect blend of savory and citrusy flavors, making my taste buds dance with every bite. The marinated, tender pork combined with the zing of lemongrass and lime takes me on a mini culinary adventure every time I make it.
I adore making dishes brimming with flavor, and Pork The Vietnamese Way, or Heo Yeah, is a standout in my collection. The umami richness of fish and soy sauces mingles with thinly sliced pork shoulder in this recipe.
For aromatic depth, there’s garlic and lemongrass, the latter of which is also in the dish’s signature flavor profile. There’s a hint of sugar to balance the dish’s many savory elements, and, as is often the case in Vietnamese cooking, this dish is made bright with fresh herbs and citrus.
Ingredients
Pork shoulder: A protein-rich cut that forms the succulent base of the dish.
Fish sauce: Delivers umami richness, indispensable in Vietnamese cooking.
Soy sauce: Supplies the salty, umami taste that keeps everything in balance.
Sugar: Serves as a sweet counterbalance to the sour and salty flavors.
Lemongrass: Provides a refreshing citrus fragrance, boosting the overall dish’s aroma.
Garlic: An aromatic with a punch, bringing depth and richness.
Ingredient Quantities
- 2 pounds pork shoulder, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon lemongrass, finely chopped
- 1 teaspoon black pepper
- 2 tablespoons water
- 1 teaspoon cornstarch
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. In a large bowl, mix together the fish sauce, soy sauce, sugar, vegetable oil, garlic, lemongrass, and black pepper. Blend well, until the sugar is dissolved and all the flavors are combined.
2. Place the pork shoulder, sliced thinly, into the bowl. Ensure that each individual slice is fully and evenly coated with the marinade. Cover the bowl and refrigerate for no less than 1 hour and up to overnight for even better flavor.
3. Preheat a large skillet or grill pan over medium-high heat. Add oil, if necessary, to keep food from sticking.
4. Batch-cook the marinated pork slices, making sure the pan does not get overcrowded. Sear the pork for about 2-3 minutes on each side until it is a nice brown and cooked through. Plate the pork and keep warm.
5. In a small bowl, combine the cornstarch and the water to prepare a slurry.
6. Using the same skillet, stir the drippings into the cornstarch slurry and heat, stirring constantly, until the mixture thickens slightly.
7. Replace the cooked pork in the pan, and toss to coat the pork with the sauce evenly.
8. Take the pork off the heat and move it to a plate for serving.
9. Add fresh cilantro as a garnish.
10. Enjoy your Vietnamese-style pork right away, with lime wedges on the side for squeezing over the pork!
Equipment Needed
1. Large bowl
2. Small bowl
3. Skillet or grill pan
4. Knife
5. Cutting board
6. Measuring spoons
7. Spoon or whisk (for mixing)
8. Tongs or spatula
9. Plate (for serving)
10. Refrigeration option (for marinating)
FAQ
- Q: Can I use a different cut of pork?Yes, you can also use pork belly or pork loin, but adjust cooking times to ensure they’re tender.
- Q: What can I substitute for fish sauce?Soy sauce or tamari can be used as a substitute, but the dish will have a flavor profile that’s just a little bit different.
- Q: How can I make it gluten-free?A: This recipe can be made gluten-free by using tamari instead of soy sauce.
- Q: How long should I marinate the pork?To achieve the best results when marinating the pork, allow it to soak in the marinade for 2-4 hours, refrigerated. If you are pressed for time, 30 minutes will work, too, but you’ll have much better flavor and tenderness if you allow it to bathe in the marinade for a longer period.
- Q: Can this dish be made ahead of time?A: Absolutely; the pork can be prepared and marinated a day in advance. When you are ready to serve, it is best to cook it for maximum flavor.
- Q: How should I cook the pork?A: Heat a pan with oil and sauté the pork over medium-high heat until the pork is cooked through, which should take about 7 to 10 minutes.
Substitutions and Variations
Pork belly can be used in place of pork shoulder for a texture that is even fattier; chicken thighs can be used in place of pork shoulder for a texture that is leaner.
Soy sauce can be used as a substitute for fish sauce when a less pungent flavor is desired. For a gluten-free version, tamari works well.
You can use tamari for a gluten-free option or coconut aminos for a soy-free version when you need to substitute soy sauce.
Honey and maple syrup can replace sugar to provide a different sweetness profile, or a sugar substitute like Stevia can be used.
Canola oil or grapeseed oil may be used in place of vegetable oil as neutral cooking oils with similar properties.
Pro Tips
1. Marination Time: For maximum flavor, marinate the pork overnight. This allows the meat to absorb the marinade more thoroughly and enhances the dish’s overall taste.
2. Thin Slicing: Ensure that the pork shoulder is sliced very thinly (about 1/8 inch) for quick and even cooking. Partially freeze the pork before slicing to make it easier to get thin cuts.
3. Searing Technique: Make sure your skillet or grill pan is well-preheated before adding the pork. A hot pan helps achieve a nice caramelization on the meat, intensifying the flavor.
4. Lemongrass Preparation: When preparing the lemongrass, make sure to use only the tender inner stalk. Remove the dry outer layers for a more aromatic and less fibrous end result.
5. Cornstarch Slurry: To avoid lumps, stir the cornstarch and water slurry thoroughly before adding it to the pan. This ensures a smooth, glossy sauce that coats the pork beautifully.
Pork The Vietnamese Way Heo Yeah Recipe
My favorite Pork The Vietnamese Way Heo Yeah Recipe
Equipment Needed:
1. Large bowl
2. Small bowl
3. Skillet or grill pan
4. Knife
5. Cutting board
6. Measuring spoons
7. Spoon or whisk (for mixing)
8. Tongs or spatula
9. Plate (for serving)
10. Refrigeration option (for marinating)
Ingredients:
- 2 pounds pork shoulder, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon lemongrass, finely chopped
- 1 teaspoon black pepper
- 2 tablespoons water
- 1 teaspoon cornstarch
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
1. In a large bowl, mix together the fish sauce, soy sauce, sugar, vegetable oil, garlic, lemongrass, and black pepper. Blend well, until the sugar is dissolved and all the flavors are combined.
2. Place the pork shoulder, sliced thinly, into the bowl. Ensure that each individual slice is fully and evenly coated with the marinade. Cover the bowl and refrigerate for no less than 1 hour and up to overnight for even better flavor.
3. Preheat a large skillet or grill pan over medium-high heat. Add oil, if necessary, to keep food from sticking.
4. Batch-cook the marinated pork slices, making sure the pan does not get overcrowded. Sear the pork for about 2-3 minutes on each side until it is a nice brown and cooked through. Plate the pork and keep warm.
5. In a small bowl, combine the cornstarch and the water to prepare a slurry.
6. Using the same skillet, stir the drippings into the cornstarch slurry and heat, stirring constantly, until the mixture thickens slightly.
7. Replace the cooked pork in the pan, and toss to coat the pork with the sauce evenly.
8. Take the pork off the heat and move it to a plate for serving.
9. Add fresh cilantro as a garnish.
10. Enjoy your Vietnamese-style pork right away, with lime wedges on the side for squeezing over the pork!
