Braised Lemongrass Pork Shoulder with Pickled Daikon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-braised with aromatic lemongrass and caramelized shallots, served alongside crisp, tangy pickled daikon radish. This vietnamese ready in about 140 minutes pairs pork shoulder, lemongrass stalks, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Vietnamese cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 4 thinly sliced shallots and 5 minced garlic cloves, sautéing for 2-3 minutes until fragrant and lightly caramelized.
  2. Step 2: Add 3 finely chopped lemongrass stalks and 2 lbs cubed pork shoulder to the pot, stirring to combine and cook for 5 minutes until pork is browned on all sides.
  3. Step 3: Stir in 3 tbsp fish sauce and 2 tbsp brown sugar, then pour in 2 cups water to cover the pork halfway. Bring to a simmer, cover, and braise over low heat for 1.5 to 2 hours until pork is fork-tender.
  4. Step 4: Meanwhile, combine 1 julienned medium daikon radish, 1 julienned medium carrot, 1 cup rice vinegar, 1/4 cup granulated sugar, and 1 tsp salt in a bowl. Stir until sugar dissolves and set aside to pickle while pork cooks.
  5. Step 5: Once pork is tender, remove the lid and simmer uncovered for 10 minutes to thicken the braising liquid slightly.
  6. Step 6: Serve the braised lemongrass pork warm alongside the tangy pickled daikon and carrots, spooning extra sauce over the top.

Frequently asked questions

How long does Braised Lemongrass Pork Shoulder with Pickled Daikon take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lemongrass Pork Shoulder with Pickled Daikon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Braised Lemongrass Pork Shoulder with Pickled Daikon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lemongrass Pork Shoulder with Pickled Daikon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Lemongrass Pork Shoulder with Pickled Daikon?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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