Vietnamese Roast Pork with Lemon Grass
Easy Crock Pot Cooking
Ingredients
Tip:
Serve this with small dipping dishes of my famous
Vietnamese Spring Roll Sauce.
- Pork Roast, 1 1/2 to 2 lbs
- Lemon Grass, 2 stalks halved and then split open
- Ginger, 2 two inch pieces, halved
- Green or Red Chilis, 2 - 3 medium (to taste), finely chopped
- Garlic, 10 cloves, coarsely chopped
- Shallots, 2 large, quartered
- Cilantro, 1 handful fresh, coarsely chopped
- Basil, 2 tbsp dried (I didn't have any fresh on hand - if you have fresh, add it toward the end of cooking time, a few leaves chopped)
- Lemon juice from half a lemon
- Fish Sauce, 1/4 cup
- Sugar, 1 tbsp
Cooking Method
- Dissolve the sugar in the lemon juice and fish sauce, set aside.
- Mix together the garlic, chilis, shallots, cilantro and basil and rub all over the pork roast. Try to shove some of it into any crevices in the meat and under the skin.
- Place the coated pork roast in the crock pot, throw in the lemon grass and ginger and pour the fish sauce mixture over it all.
- Cook on low 6 to 7 hours (longer for larger roasts).
For the full Vietnamese food experience, serve over rice vermicelli or basmati rice and garnish with fresh mint, cilantro, basil, grated carrots and beansprouts. Serve a shared plate of extra garnish for guests to add more, and individual dipping bowls of nuoc cham they can pour over their whole meal.
This Vietnamese Roast Pork should definitely be served with my Vietnamese Spaghetti Squash Salad!
