Lemongrass Pork Rice Bowls

• Pork

• 1 1/2 lb boneless pork shoulder or pork chops, thinly sliced
• 2 stalks lemongrass, tough outer layers removed, very finely minced
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 2 tbsp neutral oil

• Quick pickles

• 2 carrots, cut into matchsticks
• 1/2 daikon radish, cut into matchsticks
• 1/2 cup rice vinegar
• 1/2 cup warm water
• 2 tbsp sugar
• 1 tsp kosher salt

• Nước chấm

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1/4 cup warm water
• 1 clove garlic, minced
• 1 Thai chile, thinly sliced

• Bowls

• 4 cups cooked jasmine rice
• 1 cucumber, sliced
• Fresh cilantro, mint and basil
• 1/4 cup roasted peanuts, chopped

1. 1Mix the pork with the lemongrass, garlic, shallot, fish sauce, brown sugar, soy sauce and pepper. Marinate 20 minutes or up to overnight.
2. 2For the pickles, dissolve the sugar and salt in the vinegar and water, add the carrots and daikon and set aside for at least 20 minutes.
3. 3Stir the nước chấm ingredients together until the sugar dissolves.
4. 4Heat the oil in a large skillet over high heat. Cook the pork in a single layer, in batches, until caramelized and cooked through, 2–3 minutes per side.
5. 5Build bowls with rice, pork, drained pickles, cucumber and herbs. Top with peanuts and spoon nước chấm over everything.

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