Lemongrass Pork Cutlets
with green salad and nuoc nam
- Lemongrass - 2 stalks, grated or finely chopped
- Ginger, fresh - 1 tsp, grated or minced
- Pork tenderloin - 1 lb, sliced and pounded thin (sub boneless pork chops)
- Bragg's / coconut aminos - 3 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Oil, cooking - 2 Tbsp
- Garlic - 2 cloves, grated or finely chopped
- Water - 1/2 cup
- Honey - 3 Tbsp
- Fish sauce - 2 Tbsp
- Lime juice - 2 Tbsp
- Hot sauce (opt) - to taste
- Carrots - 5 oz, grated (look for pre-shredded to save time)
- Cucumbers - 8 oz, matchsticks
- Lettuce, romaine - 1 heart, chopped (sub green leaf lettuce)
- Cilantro leaves - 1/4 cup
- Cashews, roasted - 1/2 cup
Lemongrass / Ginger / Garlic - Prep as directed. If you have a fine grater like a microplane, use that to finely grate these ingredients. Combine lemongrass and ginger in one container. Store garlic separately. (Can be done up to 5 days ahead)
Make Nuoc Nam - Whisk together garlic, water, honey, fish sauce, lime juice, and hot sauce. (Can be done up to 5 days ahead)
Slice pork - Slice into 3/4” / 1.9 cm thick cutlets. Place each cutlet between two pieces of plastic wrap and pound with a tenderizer until roughly half as thick. Season generously with some salt and pepper. (Can be done 2 days ahead)
Marinate pork - In a shallow baking dish, whisk together lemongrass, ginger, aminos, vinegar, and toasted sesame oil. Add pork and turn to coat in marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cilantro - Prep as directed.
Heat a large skillet with cooking oil over medium heat. Add pork in a single layer (discard marinade) and sear on both sides until golden brown and cooked through, 4 to 7 minutes total (depending on thickness). Do this in batches if needed.
When pork is done cooking, transfer to a cutting board and let rest for 5 minutes while tossing the salad.
Toss together carrots, cucumbers, romaine, cilantro, and cashews.
Serve pork with salad on the side. Drizzle Nuoc Nam over salad until dressed to your liking. Serve extra sauce on the side or drizzled over the pork. Enjoy!
This was awesome. We added some mango and mint cause we had some around.1 Helpful
I wasn’t a big fan of this meal. The dressing immediately drips to the bottom of the dish and doesn’t coat the noodles well. It was just tough to eat. The tofu was tasty though.0 Helpful
I liked this a lot - only thing I added was a bit of avocado. My store didn't have any lemongrass so just had to omit and the marinade still tasted fine to me. Next time, I think I'll try it in spring roll form vs with rice noodles.0 Helpful
Make tofu in air fryer (add cornstarch first). Reduce fish sauce & sugar.0 Helpful
This was a weird one for us. It was REALLY hard to eat. The flavors were spot on and we loved the textures but maneuvering it into our mouths was…challenging. This would make a great appetizer but I probably wouldn’t make it as a main course again.0 Helpful
I made the original version but used pork loin in place of the tofu. We’ve gotta have meat for dinner in our house. It was a delicious meal. The marinade was fantastic.0 Helpful
Winner winner tofu dinner! The sauce/dressing was the chef's kiss on a really solid dish. We ended up with more noodles and less lettuce because I underestimated how much romaine I needed all week, but I think I'd aim for 50/50 next time. I used someone's suggestion to air fry the tofu and it was fantastic.0 Helpful