Vietnamese Lemongrass Pork Steaks

Step 1: Cut the pork into 8 equal, thin slices. Cutting at a 45-degree angle is easiest; if the piece has the right shape, you can cut straight down.

Step 2: Pound each steak to 5 mm / 0.2-inch thickness with the jagged side of a meat mallet, placing go-between or a freezer bag over the meat to avoid damaging it. You can also use baking paper and a rolling pin, or the flat side of the mallet.

Step 3: Mix the marinade ingredients in a bowl; the mixture will fizz when you add the baking soda. Add the pork and toss well to coat with tongs. Transfer everything to a resealable bag and marinate for 24 hours.

Step 4: Remove the pork from the marinade and brush off the lemongrass pieces. Discard the marinade.

Step 5: Heat a cast iron skillet over high heat until wisps of smoke appear. Add 1 1/2 tbsp oil and cook half the pork for 1 1/2 minutes on one side and 1 minute on the other, until nicely charred. Transfer to a plate. Scrape loose black bits from the pan, then cook the remaining pork.

Step 6: Serve in Vietnamese pork noodle bowls, or with rice and a side salad.

Step 7: The thin pork steaks may remain pink inside after cooking with baking soda. The recipe also gives the option of cooking them for another 5 minutes.