Braised Lemongrass Pork Shoulder with Pickled Daikon

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender pork shoulder slow-braised with aromatic lemongrass and caramelized shallots, served alongside crisp, tangy pickled daikon radish. This Vietnamese recipe, 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.

Ingredients

• 2 lbs pork shoulder
• 3 stalks, finely chopped lemongrass stalks
• 4 medium, thinly sliced shallots
• 5, minced garlic cloves
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 cups water
• 1 medium, julienned daikon radish
• 1 medium, julienned carrots
• 1 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tsp salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.