This is a brilliant, Vietnamese-inspired marinade - fresh with lemongrass, sweet and salty - with a classic fish sauce/lime juice/chilli dipping sauce on the side. We all go weak for this pork - we're using juicy pork scotch fillet steaks which have a nice marbling of fat and take on the marinade beautifully.
Pork, brown sugar, lemongrass, garlic, pepper, rice bran oil, red chillies, lime juice, fish sauce, water, caster sugar.
CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 8668kJ | 17336kJ |
| PROTEIN | 44.1g | 88.2g |
| FAT TOTAL | 202.2g | 404.4g |
| - SATURATED | 84.45g | 168.9g |
| CARBS | 26.55g | 53.1g |
| - SUGARS | 23.4g | 46.8g |
| SODIUM | 2075mg | 4150mg |
Small:
Serves two adults, more if wrapped in rice paper
Large:
Serves four adults, more if wrapped in rice paper
Serve with lime wedges, coconut or steamed rice, or rice vermicelli with rice-vinegar pickled vegetables and/or stir fried Asian greens. Alternatively, wrap the sliced pork in rice paper rolls with some Asian slaw or the rice-vinegar pickled vegetables.
Please note: this product is raw and should be fully cooked.
Defrost pork and sauce fully then heat a lightly oiled fry pan, griddle or BBQ hot plate over a medium-high heat and cook for 5-6 minutes each side or until cooked through. Allow to rest for 3 minutes, slice thinly and serve with the sauce to drizzle or dip.
