Lemongrass-Glazed Pork Skewers with Banana Blossom Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork marinated in aromatic lemongrass and fish sauce, grilled until caramelized, served with a refreshing banana blossom salad. This Vietnamese-inspired grilling recipe, ready in about 128 minutes, pairs pork shoulder, lemongrass, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, 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: 120 min Cook: 8 min Serves 4 Vietnamese cuisine 385 cal/serving

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Ingredients

450 grams pork shoulder
4 stalks lemongrass
3 tablespoons fish sauce
2 tablespoons brown sugar
150 grams banana blossom
1 medium red bell pepper
2 small shallot
2 tablespoons lime juice
2 tablespoons coconut oil

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Instructions

Step 1: Trim pork into 1-inch cubes and place in a bowl. Pound 4 lemongrass stalks to release oils, then mince and mix with 3 tbsp fish sauce, 2 tbsp brown sugar, and 2 tbsp lime juice. Pour over pork and marinate for 2 hours.
Step 2: Thread pork cubes onto skewers, leaving space between pieces. Heat 2 tbsp coconut oil in a grill pan over medium-high heat. Grill skewers for 8 minutes, turning every 2 minutes until golden brown and cooked through.
Step 3: Thinly slice 150g banana blossom and 1 medium red bell pepper. Finely chop 2 small shallots. Toss with 2 tbsp lime juice and 1 tbsp coconut oil. Serve skewers immediately with banana blossom salad.