Vietnamese Glazed Beef and Vietnamese Lemongrass Pork Chops

Vietnamese Glazed Beef and Vietnamese Lemongrass Pork Chops


In a pot add the following:

1/4 cup fish sauce

1/4 cup soy

1 teaspoon of minced or crushed garlic

1 cup of sugar (I use NOW Real Foods Erythritol)

1 teaspoon white pepper

Bring contents to a boil and simmer until sugar (Erythritol) dissolves. Remove from heat and place in a bowl that can be sealed. Add 2 tablespoons of water and place in the fridge to cool.

Use 2 regular packages of cubed tenderloin or 3-4 steaks cut into manageable bite sized pieces (make sure they are large enough for the grill).

Marinade beef from as little as 30 minutes to up to 5 hrs.

For Lemongrass pork use 1 cup of the same marinade , but add the following items in a mixing bowl:

2 tablespoons oil

1 teaspoon of minced Lemongrass

1 tablespoon rice wine vinegar

1 teaspoon crushed red chilies

1 tablespoon soy

Mix and marinade also from 30 mins to 5 hrs

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.