Meud's Lemongrass Marinade
1 cup. frozen chopped lemongrass
Handful of garlic cloves, finely chopped or pureed
3 yellow onions, finely chopped or pureed
Rice vinegar (on the pork)
Mix all ingredients.
Pour over the meat and work into the meat with your hands.
Julie's Cooking Tip: To test the taste of the marinade, dip the tip of one finger into the marinade. Quickly taste the marinade on your tongue and to avoid getting sick from the raw meat, quickly spit it out of your mouth. Again, try to be lady-like when spitting.
Marinate in plastic bag in the refrigerator for at least one hour.
Pairs Well With
For Julie's little carnivores, grilling out is a regular event. This marinade works for well for pork, steak and chicken and includes Julie's brother, Meud's, secret ingredient - lemongrass. This recipe was used to marinate several pounds of pork chops, steak and chicken thighs on New Year's Eve 2015.