Marinating pork in soy sauce, fish sauce, and lemongrass before cooking creates caramelized edges and tender filling. The sugar browns in the pan while the pork stays moist from the fat.
Medium heat keeps the sugar from burning while the meat cooks through. You skip the flipping and the babysitting.
This is what we make for meal prep when you need protein that works in sandwiches, bowls, or lettuce wraps all week.
Pork shoulder marinated in soy sauce, fish sauce, garlic, and lemongrass, then sautéed over medium heat until caramelized. The fat in the pork keeps it juicy while the sugar creates golden-brown edges. Marinate for at least 30 minutes or the flavor stays on the surface.
Why This Recipe Works
The fat in pork shoulder melts during cooking and bastes the meat from the inside. Marinating for 30 minutes gives the soy sauce and fish sauce time to penetrate the meat, not just coat it. For a version that comes together quickly, a tender pork variation uses similar aromatics with a different spice profile.
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Prep Time
15 min
Cook Time
15-20 min
Total Time
30-35 min
Servings
4 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Marinate pork 30 min for best flavor
Best For
Weeknight | Meal prep
What makes this filling work:
- Medium heat caramelizes the sugar - Too high burns it, too low steams the pork instead of browning it
- 30-minute minimum marinating - Flavors penetrate the meat instead of washing off when you cook
- ½-inch cubes cook evenly - Larger pieces stay raw in the center while smaller bits dry out
- 145°F internal temp keeps pork juicy - Overcooking turns it dry and chalky
- Deglazing lifts the fond - A splash of rice vinegar after browning captures the stuck-on bits and turns them into glaze
What You'll Need
Buy pork shoulder instead of tenderloin - the fat content keeps the filling moist even if you overcook it slightly. Lemongrass shows up fresh in the produce section near the ginger, but minced paste in a jar works when you're short on time.
- Pork shoulder or pork belly (1 lb / 450g, cut into ½-inch cubes)
- Garlic (3 cloves, minced)
- Lemongrass (2 stalks, minced, or 2 tablespoon paste)
- Scallions (2, sliced)
- Soy sauce (2 tbsp)
- Fish sauce (1 tbsp)
- Sugar (1 tbsp)
- Rice vinegar (1 tbsp)
- Black pepper (½ tsp)
- Chili flakes (½ tsp, optional)
Ingredient Details
- Pork shoulder or pork belly
Fat keeps the filling tender - lean cuts dry out before they brown - Soy sauce
Provides salt and umami depth - use low-sodium if you're watching salt intake - Fish sauce
Adds authentic savory complexity - don't skip or the filling tastes flat - Lemongrass
Fresh lemongrass has more citrusy punch than paste, but paste saves 10 minutes of prep - Sugar
Balances the salty fish sauce and helps caramelize the pork - granulated white sugar works best - Garlic
Mince it fine so it melts into the marinade instead of burning in the pan - Rice vinegar
Deglazes the pan after browning and adds a bright finish - skip if you don't have it
Ingredient Swaps
Ground pork cooks faster but loses the chewy texture you get from cubed shoulder. Maple syrup or honey will caramelize differently than white sugar - they burn quicker, so watch the heat.
Four swaps that work:
- Tamari instead of soy sauce - Use 1:1 ratio for gluten-free with the same umami depth
- Ground pork instead of pork shoulder - Cooks in 8-10 minutes but softer texture, less chew
- Lemon zest and ginger instead of lemongrass - Use 1 teaspoon zest + 1 tablespoon minced ginger, more citrusy and less herbal
- Lime juice instead of rice vinegar - Use 1:1 ratio, tangier acid that works in the marinade or for deglazing
Pork Shoulder
Works for: Tender filling with chewy texture, stays moist even if slightly overcooked
Skip if: You need dinner in under 20 minutes - cubing and marinating takes time
Ground Pork
Works for: Quick weeknight cooking, softer texture for kids, uniform browning
Skip if: You want meaty chunks with caramelized edges - ground pork crumbles instead
Instructions
The pork needs 15 minutes to brown properly - rushing it on high heat burns the sugar before the meat cooks through. Cut the cubes evenly so they finish at the same time. For a version that comes together quickly, simple samosas recipe pairs well with this filling for a full Vietnamese-inspired meal.
Marinate the pork - Mix soy sauce, fish sauce, garlic, lemongrass, sugar, black pepper, and chili flakes in a mixing bowl. Add pork cubes, toss to coat, and marinate 30 minutes at room temperature or up to 2 hours in the fridge.
Heat the pan - Warm a cast iron skillet or heavy pan over medium heat for 3 minutes. Add 1 tablespoon neutral oil and swirl to coat.
Brown the pork - Add pork in a single layer with 2 cm gaps between pieces. Cook 4-5 minutes without stirring until the bottom caramelizes and turns golden brown. Flip and cook 4-5 minutes more until the second side browns.
Check doneness - Insert a thermometer into the thickest cube - it should read 145°F (63°C). If it's not there yet, stir and cook 2-3 minutes more.
Deglaze and rest - Add 1 tablespoon rice vinegar to the hot pan and scrape up any stuck bits with a wooden spoon. Stir in scallions, cook 30 seconds, then remove from heat. Let rest 5 minutes before serving.
What to Serve With It
Most people pile the filling into sandwiches, but it works just as well over rice or in lettuce wraps when you need a lighter meal. A dollop of dressing takes each bite somewhere more interesting. For a version that comes together quickly, creamy homemade dressing recipe adds tang without overpowering the pork.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Pickled daikon and carrot | Easy | Crisp acidic contrast cuts through rich pork | Layer directly on sandwich or serve on the side |
| Fresh cucumber slices | Easy | Cool crunch balances warm savory filling | Slice thin and stack on bread or add to bowls |
| Herb sprigs (cilantro, mint) | Easy | Brightens flavors and adds fresh green notes | Tuck whole sprigs into sandwiches or chop over rice |
| Baguette with butter or mayo | Easy | Classic soft vehicle absorbs juices and glaze | Split lengthwise, spread condiments, pile filling inside |
| Crispy fried shallots | Medium | Adds texture and aromatic crunch | Sprinkle on top right before serving |
Three ways to serve it:
- Classic banh mi - Layer pork on a toasted baguette with pickled vegetables, cucumber, cilantro, jalapeños, and sriracha mayo
- Rice bowl - Spoon pork over jasmine rice with shredded carrots, cucumber, and a drizzle of hoisin sauce
- Lettuce wraps - Fill butter lettuce leaves with pork, herbs, pickled vegetables, and a squeeze of lime
Store and Reheat
The filling holds up in the fridge for 3-4 days and tastes better the next day after the flavors settle. Store it in a shallow airtight container so it cools quickly and doesn't sit in the danger zone too long. Salad cuts through all that richness. For a version that comes together quickly, something fresh and light brings crisp texture to balance the savory pork.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 5-7 minutes over medium heat | Retaining texture and fresh flavor |
| 🔥 Oven | 10 minutes at 350°F (175°C) | Warming large portions evenly |
| 📦 Microwave | 1-2 minutes, stirring halfway | Quick reheating for single servings |
For best results when storing:
- Cool quickly - Spread pork in a thin layer on a sheet pan before transferring to storage containers
- Freeze in portions - Divide into 1-cup servings for easy thawing and minimal waste
- Add moisture when reheating - Splash 1-2 tablespoon water or broth into the pan to keep pork from drying out
- Thaw overnight - Move frozen pork to the fridge 24 hours before you need it for even reheating
- Reheat only once - Repeated heating dries out the meat and dulls the flavors
Frequently Asked Questions
Cook pork cubes for 8-10 minutes total - 4-5 minutes per side without stirring so they caramelize properly. Check internal temp at 145°F (63°C) before removing from heat.
Yes - cooked pork lasts 3-4 days in the fridge in an airtight container. Freeze for up to 2 months in portioned containers and thaw overnight in the fridge before reheating.
Pickled daikon and carrot, fresh cucumber slices, cilantro and mint sprigs, and crispy fried shallots. These add acidity, crunch, and freshness to balance the rich savory pork.
Check with a thermometer - the internal temp should read 145°F (63°C). The pork should have golden-brown caramelized edges and no pink in the center when you cut a piece open.
Yes - ground pork cooks faster (8-10 minutes total) but gives you softer texture without the chewy caramelized chunks. Use the same marinade and break it into crumbles as it browns.
Pork Banh Mi Filling
Ingredients
Equipment
Method
- In a mixing bowl, combine soy sauce, fish sauce, garlic, lemongrass, sugar, black pepper, and chili flakes. Add the pork cubes and toss to coat evenly. Marinate at room temperature for 30 minutes or up to 2 hours in the fridge.1 lb pork shoulder, 2 tbsp soy sauce, 1 tbsp fish sauce, 3 cloves garlic, 2 stalks lemongrass, 1 tbsp sugar, ½ tsp black pepper, ½ tsp chili flakes
- Warm a cast iron skillet or heavy pan over medium heat for about 3 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan evenly.2 tbsp neutral oil
- Place the pork cubes in a single layer with 2 cm gaps between pieces. Cook without stirring for 4-5 minutes until the bottoms caramelize and develop golden brown edges. Flip and cook the other side another 4-5 minutes until browned.1 lb pork shoulder
- Insert a thermometer into the thickest pork cube; the internal temperature should reach 145°F (63°C). If not yet done, stir and cook for an additional 2-3 minutes.1 lb pork shoulder
- Add 1 tablespoon rice vinegar to the hot pan and scrape up any browned bits with a wooden spoon. Stir in sliced scallions and cook for 30 seconds. Remove from heat and let the pork rest for 5 minutes before serving to redistribute juices.1 tbsp rice vinegar, 2 pieces scallions
Notes
- Cut pork into even ½-inch cubes for consistent cooking.
- Use medium heat to caramelize sugar without burning it.
- Let the pork rest 5 minutes after cooking for juicier results.
