Recipe: Lemongrass Vietnamese Pork Cutlets



  • 1 tsp chilli sauce, sriracha, chilli paste or fresh chilli
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce or Tamari
  • 1 1/2 tbsp brown sugar
  • 1 stalk lemongrass, white part, sliced thinly


  • Place all marinade ingredients into a bowl or ziplock bag, add pork and massage to coat.  Marinate for 2 – 24 hours.
  • Heat a frypan on medium heat and add oil.
  • Remove pork cutlets from marinade and cook for 4 minutes on one side, turn over and cook for 2 minutes before removing from pan and resting for 2-4 minutes.
  • Serve with an Asian noodle salad or our Rocket, Fennel and Orange Salad.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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