Lemongrass Pork Cutlets
with green salad and nuoc nam
Inspired by Vietnamese flavors, this light and fresh meal is great in any season but fits in especially well when the weather is hot outside. A few minutes at the stove is all you need.
Ingredients
- 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
Prep
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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)
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Make Nuoc Nam - Whisk together garlic, water, honey, fish sauce, lime juice, and hot sauce. (Can be done up to 5 days ahead)
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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)
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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)
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Carrots (if not pre-shredded) / Cucumbers / Romaine - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Cilantro - Prep as directed.
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Make
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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.
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When pork is done cooking, transfer to a cutting board and let rest for 5 minutes while tossing the salad.
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Toss together carrots, cucumbers, romaine, cilantro, and cashews.
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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!
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