Lemongrass Grilled Pork Loins – Back 2 Back

Lemongrass is an amazing ingredient. It grows with the lowest of maintenance and yet we can make so many delicious dishes and drinks out of it. I don’t really have lemongrass growing in my back yard but I was walking by the organic section at the market and came across a packet of 8 for RM2. Sigh…it’s that….buy first, decide later moment. What to do with so much lemongrass?

Before they started sprouting their stalks and root, and believe me…they can in any condition…even without water….I remembered the Vietnamese. Lemongrass plays a major role in their cuisines so that’s the path I took for these pork loins. I don’t know if I can call them Vietnamese Pork Loins cos heck if I know anything bout Vietnamese food yet…but I made a quick marinade out of the lemongrass, some aromatics and the usual Asian suspects.

The taste was just right up my alley, sweet, spicy, sour and the right amount of saltiness. I’m pretty sure this marinade or rub goes well with chicken too and other cuts of pork. Since I still have lots of lemongrass left, I will make this marinade again with some other protein.

Back 2 Back with
Lemongrass Roast Chicken Drumsticks

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4 Responses to “Lemongrass Grilled Pork Loins – Back 2 Back”

  1. wendyywy says:

    You can plant them in a pot. Nowadays, lemongrass is getting sooooo expensive. Gone are the days 20sen for 3.
    Mine doesn’t grow as fast as I consume, hahahah. Sometimes still need to buy, but when I need to cook emergency dishes, There’s still some to harvest.
    You can grow them with the balance that you have.

  2. I have a huge pot of lemongrass growing like a weed outside the kitchen door. This recipe is perfect!

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