Well, summertime is certainly upon us. It's hard to believe it's already mid-July. There's only so much time left to use the beloved grill, before the weather get's nippy, so I am going to try to make as many grilling recipes as I can before summer comes to an end.
This Lemongrass Pork dish is full of flavor: a little sweet, a little salty, and a lot of delish. Grilling it provides a nice, slightly charred look and flavor. I think it's safe to say this recipe is a winner, because my family devoured it all last night, leaving none for my poor dad who didn't get home until later.
It's completely gluten, sugar, and dairy free, and you won't believe how easy it was!
Enjoy with some rice and a nice summer salad.
Grilled Lemongrass Pork:
2 pounds boneless pork shoulder steak (1/2 inch thick)
2 Tablespoons chopped garlic
2 Tablespoons chopped shallot
2 stalks lemongrass, trimmed and chopped
2 Tablespoons raw honey
1/2 teaspoon black pepper
3 teaspoons tamari (basically gluten free soy sauce- you should be able to find this in your grocery store. If not, check your local asian store)
3 Tablespoons fish sauce (make sure you check the ingredients for gluten-some have it, some don't)
2 Tablespoons olive oil
Cut the pork into long pieces, about 3 to 4 inches long. Alternatively, you can cut it into cubes if you want to put them on a skewer. Set aside in large bowl.
In a food processor, blend garlic, shallot and lemongrass until fine. Add the honey, pepper, tamari, fish sauce and olive oil and pulse until well combined. The texture should be somewhat smooth. Pour mixture over the pork and coat. Cover and allow to sit for at least an hour to marinate at room temperature. If making the day before, let sit in the refrigerator overnight and let the meat sit out for 45 minutes before grilling.
Grill the pork at medium-high for 6 to 8 minutes. Turn the slices frequently until completely cooked. Serve over rice.