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Roasted Vietnamese Lemongrass Pork | Thịt Heo Nướng Sả Recipe

Course Main Course



  • 1 lbs. Pork Shoulder / Pork Butt / Pork Belly
  • 1 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 2 tsp Sugar
  • ¼ tsp Black Pepper
  • ½ tsp Five Spice Powder
  • 2 tsp Mushroom Seasoning
  • 2 tbsp Minced Lemongrass
  • 2 tbsp Minced Garlic
  • 4 tbsp Shallot Oil


  • 1 lbs. Shallots
  • 3 cups Vegetable Oil


  • Before marinating the meat, we need to make the shallot oil.  You can use regular oil but the shallot oil will take the flavor and fragrancy of your meat to the next level.  Make a big batch so you have it on hand for a few months.
  • Slice the shallots – about 1/8 of an inch – not too thin
  • Add 3 cups of Oil (I am using Avocado Oil) to your pot and set to medium heat.
  • Once oil is nice and hot, add your shallots.  Your oil should be sizzling as you add the shallots.
  • Keep stirring the shallots so I can cook evenly.
  • Turn off the heat once your shallots is a pale yellow.  Keep stirring until shallots are nicely browned and crispy.
  • Removed shallots and strain oil.
  • Add all marinating ingredients to your meat and mix thoroughly.
  • Marinate meat for 1-2 hours. Overnight is best.
  • Take meat out of refrigerator.  Pre-heat oven to 400 degrees.
  • Bake for 20 minutes.  Turn meat over.  Bake other side for another 20 minutes.  Then broil for 3-4 minutes until golden brown.
  • Let the meat rest for 10-15 minutes before cutting into it so the meat is super juicy.
  • Serve with steamed rice or as a noodle bowl.  Sprinkle fried shallots over the top before serving.


Keyword Roasted Lemongrass Pork, Thịt Heo Nướng Sả Recipe, Vietnamese Lemongrass Pork Recipe