Lemongrass Pork

Ingredients

• 1600 g Pork Shoulder(600g)
• 22 tablespoon Oyster Sauce(36g)
• 32 tablespoon Light Soy Sauce(30g)
• 42 tablespoon Fish Sauce(36g)
• 52 tablespoon Palm Sugar(24g)
• 61 tablespoon Dark Soy Sauce(15g)
• 71 tablespoon Vegetable Oil(13.5g)
• 84 Lemongrass stalks(80g)
• 92 Bird’s Eye Chilli(6g)
• 108 Garlic Cloves(24g)
• 111 teaspoon Black Pepper(2g)
• 120.5 teaspoon Baking Soda(2g)

Instructions

1. 1Roughly chop the bird’s eye chilli, palm sugar, and lemongrass into smaller pieces suitable for a food processor.
2. 2Combine all marinade ingredients in a food processor and blend into a fine paste.
3. 3Use a fork to tenderize the pork shoulder by poking it lightly and cut into smaller chunks.
4. 4Place pork shoulder chunks in a ziplock bag and add the marinade paste. Mix well to coat evenly.
5. 5Refrigerate for at least 3 hours, preferably overnight.
6. 6Remove pork from the fridge 30 minutes before cooking.
7. 7Preheat air fryer or oven to 175°C.
8. 8Air-fry pork at 175°C for 5 minutes, flip, and air-fry for another 5 minutes.
9. 9Increase temperature to 190-200°C and air-fry for an additional 2-3 minutes to crisp the pork.
10. 10Remove pork and let it rest for at least 10 minutes before slicing.
11. 11Serve with rice, noodles, or salad.