Vietnamese Lemongrass Pork

Instructions

1. Prepare the lemongrass
   Remove the tough outer layers of the lemongrass stalks. Use only the bottom 4-5 inches (the white parts). Finely mince the lemongrass using a sharp knife or food processor until it's very fine.
2. Make the marinade
   In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, honey/sugar, vegetable oil, black pepper, and turmeric (if using). Mix well until the sugar has dissolved and all ingredients are incorporated.
3. Marinate the pork
   Add the sliced pork to the marinade and mix thoroughly, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours or overnight for the best flavor.
4. Prepare for cooking
   Remove the marinated pork from the refrigerator about 30 minutes before cooking to bring it closer to room temperature. If grilling, soak wooden skewers in water for 30 minutes to prevent burning.
5. Cook the pork
   Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Cook the pork in batches to avoid overcrowding, about 2-3 minutes per side until caramelized and cooked through. If using a grill, thread the pork onto skewers and grill for 3-4 minutes per side.
6. Garnish and serve
   Transfer the cooked pork to a serving platter. Sprinkle with sliced red chili if desired, and garnish with fresh herbs. Serve hot with rice, in rice paper rolls, or with rice vermicelli noodles and fresh vegetables.