Stirfried Pork with Lemongrass

Vietnamese Style Stirfried Pork with Lemongrass

I was making Vietnamese Cold Rice Noodle (Bun) but didn't have enough time to prepare the lovely BBQ pork or shredded beef to go with it. So instead, I took out a piece of lean pork and made this appetizing stirfry which I must say, goes quite well with the noodle. It is slightly sweet and very fragrant from the bruised lemongrass that I added.

Stirfried Pork with Lemongrass Recipe ( 2 servings)

Ingredients:

250gm lean pork, sliced thinly

1 stalk of lemongrass, bruised and sliced very finely (only take the white part)

2 cloves garlic, minced

1 tsp cornstarch

A dash of salt & black pepper

1 tsp fish sauce

1 tsp brown sugar/ palm sugar

1/2 bird's eye chilli (optional)

Cilantro for garnishing

Method:

1. Marinade pork with cornstarch, salt & black pepper.
2. Mix the fish sauce and sugar well.
3. Heat a tbsp of cooking oil in wok. Saute garlic then add lemongrass, constantly stirring.
4. When fragrant, add pork and fry for 30 seconds before adding sauce.
5. Coat the pork well and fry for another 2 minutes. Sprinkle some water if required. Add chili just before plating.
6. Garnish with cilantro before serving. I like to squeeze a bit of lime on top too!