I find that lemongrass is kind of an odd thing. For being a stalk of grass I find it really strange that it carries such a citrus scent and flavor. Lemongrass is used as an herb in Asian cuisine (which is how the next recipe uses it) but also as a medicinal herb in India and as a tea in African countries.
This next recipe comes from:
The recipe tagged was for Lemongrass Pork.
As a side note I tend to find Vietnamese cuisine typically is pretty involved to make and uses a lot of ingredients, this recipe was the opposite, and it was quite easy!
To start with I toasted coriander seeds in a small skillet until fragrant.
I let them cool and ground them in my spice grinder.
I mixed the ground coriander with lemongrass, garlic, salt, pepper and canola oil.
Then I took a pork loin and cut it open like a book, so it was one long flat rectangle.
I rubbed ¾ of the spice mixture onto the pork.
Then I rolled the pork and tied with twine. I rubbed the outside of the roast with the remaining spice mixture and then refrigerated for 8 hours.
About an hour before I was ready to cook I removed the roast from the oven. One of the keys to cooking meat, and particularly larger cuts of meat, is that the meat is at room temperature before you cook it. It cooks more evenly that way.
Anyway I then placed my roast in the oven for an hour until it reached an internal temperature of 140 degrees.
I removed the roast from the oven and let it rest for 15 minutes before slicing and serving.
How did it taste: OMG SO good!! The lemongrass gave the pork such a nice flavor! And I really love how little involvement there was this recipe, just make the marinade, rub the meat, refrigerate and cook. And perhaps the best part of the pork was the leftovers (although there really wasn’t much leftover). I made banh mi sandwiches which made a great lunch the next day!
To make the banh mi sandwich I took a sub roll and spread mayonnaise on each side of the interior. Then I placed chopped up pieces of the leftover pork, cucumber slices, pickled carrots, sliced serrano chile and cilantro. YUM!
- ¾ TB coriander seeds
- 6 lemongrass stalks, rough outer leaves removed, remaining softer stalk finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ TB kosher salt
- Fresh ground pepper
- 2 TB canola oil
- 2 lb pork loin, sliced horizontally like a book to create flat rectangle
- Toast coriander seeds in a small skillet over medium heat until fragrant and starting to brown. Remove from heat and once cooled grind in a spice grinder.
- In a small bowl mix the ground toasted coriander, lemongrass, garlic, salt, pepper and canola oil. Spread ¾ of the spice mixture on the meat. Roll the meat and tie with twine. Spread the remaining spice mixture on the outside of the roast. Loosely cover roast with plastic wrap and refrigerate for at least 8 hours.
- Remove roast from refrigerator an hour before you are ready to cook it. Preheat oven to 350 F and cook roast for about an hour, when internal temperature reaches 140 F.
- Remove roast from oven and let it rest tented under aluminum foil for at least 10 minutes. Slice into half inch thick rounds and serve.
- Serves 4. Save any leftovers to make sandwiches!