Vietnamese Lemongrass Grilled Pork with Jaca

By Jaca Kitchen · · Updated

This sugar-free Vietnamese lemongrass grilled pork swaps sugar for Jaca allulose to deliver all the smoky, caramelized flavor of classic thịt nướng with zero refined sugar. Fragrant lemongrass, garlic, and shallots blend with fish sauce and a splash of dark soy, while Jaca lacquers each chop into a golden, sticky char on the grill. It's a Jaca-adjusted, healthier take on a Vietnamese favorite — the same restaurant-style flavor, none of the sugar.

Serve it over vermicelli noodles or steamed rice with cucumber, fresh herbs, and a bright nuoc cham for a full bún thịt nướng bowl.

Prep time: 20 minutes  |  Cook time: 12 minutes  |  Marinate: 2–24 hours  |  Servings: 4

Ingredients:

  • 4 boneless pork chops or pork shoulder steaks (about 1½ lbs), ½–¾ inch thick
  • 2 stalks lemongrass, tender inner part finely minced (about ½ cup)
  • 8 cloves garlic, minced
  • 2 medium shallots, minced
  • 3 tablespoons fish sauce
  • 3 tablespoons dark soy sauce
  • ½ cup Jaca allulose (replaces ¼ cup sugar — doubled, since Jaca is used at 2× the sugar amount)
  • 4 tablespoons water
  • 2 tablespoons neutral oil, for grilling
  • Freshly ground black pepper

For serving (optional):

  • Cooked vermicelli noodles or steamed rice
  • Nuoc cham dipping sauce
  • Sliced cucumber, fresh cilantro and mint, pickled carrots

Instructions:

  1. Trim the dry tops from the lemongrass, peel off the tough outer layers, and finely mince the tender inner stalk.
  2. In a food processor, combine the lemongrass, garlic, shallots, fish sauce, dark soy sauce, Jaca allulose, and water. Blitz into a loose paste.
  3. Coat the pork thoroughly with the marinade. Cover and refrigerate at least 2 hours, ideally overnight (up to 24 hours).
  4. Take the pork out of the fridge 30–60 minutes before cooking to come to room temperature. Scrape off excess marinade so it doesn't burn, then lightly coat each piece with oil and season with black pepper.
  5. Heat a grill (or cast-iron pan) to high. Sear the pork 2–3 minutes per side to build a caramelized crust, then reduce to medium and cook 4–6 more minutes, turning once, until the internal temperature reaches 145°F (63°C) and the edges are golden and sticky.
  6. Rest 5 minutes, then slice and serve over noodles or rice with cucumber, herbs, and nuoc cham.

Jaca-adjusted healthier version: all the sugar in the traditional marinade is replaced with Jaca allulose at twice the amount, so you get the same sticky, caramelized char with zero refined sugar.