a friend gifted me some Omsom Asian marinades - they were recently touted in Bon Appetit. I’m not big on pre-prepared marinades, but she asked if I’d used them yet so finally tried one - Lemongrass BBQ. Sliced pork shoulder marinated since Sunday afternoon. I did add a little minced bird eye chili for a little heat and a smashed garlic clove, but when i tasted the marinade by itself, it tasted really good and fresh.
And it turned out great! Very fresh, fish-sauce forward, subtle on the lemongrass, but present. The marinade really permeated the meat. Served it over sticky rice, with a bowl of nuoc mam and cukes/red onions marinated in rice wine vinegar, sugar, and chili flakes on the side. Cilantro and mint to garnish. This is great if you don’t want to buy lemongrass and keep stalks of it around to dry up, like usually happens here because i forget and get lazy to chop it up and freeze it for the next time.
She also gave me the sisig and larb starters, complete with toasted rice powder. The ingredients list is small and without a lot of chemical-y sounding names. Looking forward to trying the other two now.
