Cambodian BBQ Pork Recipe: Lemongrass-Marinated Grilled Perfection

This recipe transforms simple pork into a perfectly charred, aromatic masterpiece with a marinade that balances sweet, salty, and citrus notes. The lemongrass creates an unforgettable depth of flavor.

With a foolproof grilling method and quality ingredients, you’ll achieve restaurant-worthy results every time. The key lies in the marinating time and proper heat control for ideal caramelization.

Ingredients for Cambodian Bbq Pork

Transform pork shoulder into charred, aromatic perfection with this vibrant marinade and foolproof method.

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The pork shoulder is the foundation here. Look for well-marbled cuts at Whole Foods or your local Asian market—fat equals flavor in grilling. Lemongrass is non-negotiable; fresh stalks from an Asian grocer have the most potent aroma. Avoid pre-minced lemongrass in jars, as it lacks the bright, citrusy punch. Coconut milk should be full-fat for the creamiest marinade.

No pork shoulder? Pork butt works equally well (it’s essentially the same cut). Fish sauce can be swapped for soy sauce at a 1:1 ratio, though the depth will differ. Missing kaffir lime leaves? Lime zest plus a bay leaf offers a passable approximation. Brown sugar alternatives like coconut sugar work, but the caramelization won’t be as pronounced.

Marinate the pork for at least 4 hours—overnight is ideal for maximum flavor penetration. Leftovers keep in the fridge for 3-4 days and reheat beautifully on the grill or in a skillet. The marinade itself can be frozen for up to 3 months if you want to prep ahead.

Step-by-Step Instructions for Lemongrass-Marinated Grilled Pork

Master the technique for tender, caramelized pork with complex Southeast Asian flavors.

Step 1: Prepare the Aromatic Marinade Base

In a large bowl, combine the 0.33 cup fish sauce, 0.5 cup coconut milk, 0.5 cup brown sugar, 3 tbsp soy sauce, 3 tbsp lime juice, 1 tbsp fresh ginger, 0.5 tsp turmeric powder, 1 tsp black pepper, and 1 tbsp oyster sauce.

Whisk vigorously until the brown sugar fully dissolves and the mixture becomes smooth. I find that using a fork works better than a whisk for this small volume. The turmeric will give the marinade a golden hue, signaling its presence.

Step 2: Incorporate Fresh Aromatics

Add the minced 4 whole fresh lemongrass stalks, 6 cloves garlic cloves, and 3 whole shallots to the marinade. Stir well to distribute these aromatics evenly throughout the liquid. The lemongrass should release its citrusy fragrance immediately upon contact.

Finely chop the 4 whole kaffir lime leaves and add them to the mixture. These leaves contribute a unique floral-citrus note that defines authentic Cambodian flavor. Let the marinade sit for 5 minutes to allow the flavors to begin melding.

Step 3: Marinate the Pork

Place the 2 lb pork shoulder (cut into 1-inch cubes) in a large resealable plastic bag or non-reactive container. Pour the marinade over the pork, ensuring all pieces are fully submerged. Massage the pork gently to coat every surface with the marinade.

Seal the container and refrigerate for at least 4 hours, or ideally overnight. This extended marinating time allows the acidic components to tenderize the meat while the bold flavors penetrate deeply. The pork will take on a golden color as it absorbs the turmeric.

Step 4: Grill to Caramelized Perfection

Preheat your grill to medium-high heat. Remove the pork from the marinade (reserve the marinade) and thread the cubes onto skewers if desired. Lightly brush the grill grates with 1 tbsp vegetable oil to prevent sticking.

Grill the pork for 8-10 minutes, turning occasionally, until the edges become deeply caramelized and the internal temperature reaches 145°F. Baste with the reserved marinade during the last 2 minutes of cooking for an extra layer of flavor. The sugar in the marinade will create beautiful charred spots.

Transfer the pork to a serving platter and brush with the remaining 1 tbsp vegetable oil for a glossy finish. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Pro Cooking Tips for Perfect Results

Marinade Mastery

For the deepest flavor penetration, I score the pork cubes lightly before marinating. This creates tiny channels for the lemongrass-garlic paste to infuse. I use a mortar and pestle to crush these aromatics into a paste—it releases more oils than mincing. 🌡️

Grill Setup

I swear by charcoal grills for this recipe—they provide that authentic smoky char. Use a two-zone fire: searing heat on one side, medium on the other. This lets you control flare-ups from the brown sugar caramelization. My Weber kettle has never let me down.

Skewer Strategy

If using wooden skewers, soak them in water for 30 minutes to prevent burning. I prefer metal skewers for better heat distribution. Leave ¼-inch gaps between pork pieces so heat circulates evenly. This prevents steaming and ensures proper charring.

Basting Technique

Only baste with reserved marinade during the last 2 minutes of grilling. Earlier basting causes sugar to burn. I use a silicon basting brush—it handles the sticky marinade better than natural bristles. The caramelization should be deep amber, not black.

Resting Importance

The 5-minute rest after grilling isn’t optional. It lets juices redistribute through the meat. I tent the pork loosely with foil during resting. Skipping this step means losing those precious lemongrass-coconut infused juices to the cutting board. 💡

Charcoal Tip

For extra aroma, toss a few lemongrass stalks directly on the coals while grilling. The smoke will infuse the pork with an additional layer of citrusy fragrance. I learned this trick from a Cambodian chef at a local BBQ competition.