Vietnamese Marinated Pork Loin Steak with Steamed Rice and Stir Fried Greens

Tip: Pork loin steak may be replaced with pork scotch fillet steak, pork fillet medallions or pork leg steaks. Courtesy of Australian Pork

25 minutes
15 minutes
4 people


  • 4 lean pork loin steaks
  • 3 shallots, peeled and halved
  • 2 cloves garlic, chopped
  • 1 stalk lemongrass, finely chopped
  • 3 tablespoons coconut sugar/ brown sugar
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt
  • 3 tablespoons fish sauce
  • 1 tablespoon sesame oil

To serve

  • Steamed jasmine rice
  • Steamed greens
  • Vietnamese dipping sauce
  • Lettuce
  • Sprigs of fresh mint leaves
  • Toasted peanuts
  • Crispy fried shallots
  • Chilli sliced


  1. In the work bowl of a small food processor place all the ingredients for the marinade. Process marinade until well combined.
  2. Place lean pork loin flat on a large chopping board using a sharp knife, slash each steak twice on each side. Place pork loin steaks into a bag with the marinade and marinate for 20 minutes.
  3. Preheat the griddle pan for 1-2 minutes over a medium heat and brush griddle with a little oil.
  4. Place the pork steaks in the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.
  5. Arrange the cooked Vietnamese pork loin steak onto a serving plate with steamed jasmine rice, greens, chilli & lime. Accompany with dipping sauce and fresh lettuce leaves. Garnish with sprigs of fresh mint, peanuts and fried shallots.