Grilled Lemongrass Pork

This is my take of the Vietnamese Grilled Lemongrass Pork. A must order dish for me whenever I dine at my favorite Vietnamese Café here in Vancouver. Between the chicken and the pork version of this dish, I somehow prefer the latter version as I think it tastes much better. In any case, I tweaked the recipe from my previous post, the Lemongrass Roasted Chicken, and the result was fantastic. So, do give this recipe a try.



Grilled Lemongrass Pork
(Printable Recipe)

Ingredients

700 g Pork Shoulder, sliced thinly

Marinade
4 Stalk Lemongrass (75g) sliced and minced
2 Cloves Garlic, minced
2 (55-60g) Shallots, peeled, minced
2 Tbsp Sugar
2 Tbsp Dark Soy Sauce or Indonesian Kicap Manis
2 tsp Dried Chili Flakes
3 Tbsp Fish Sauce
3 Tbsp Cooking Oil
Sea Salt to taste

Accompaniments
1 Cucumber, shredded
Rice Vermicelli, cooked
Iceberg or Romaine Lettuce, shredded
½ Cup Toasted Peanuts, chopped
Mint leaves
Asian Basil
300g Bean Sprouts
1 Recipe Vietnamese Dipping Sauce

Method

Marinade the pork for about 3 hours.

Prepare the grill for direct cooking over high heat. (For best result, use a charcoal grill) Grill the pork slices until the meat is done and the edges are nicely charred on both sides. Remove the meat from the grill and cut into smaller slices, if desired. Serve immediately with the accompaniments.

Note: Vietnamese Dipping Sauce Recipe

Mix 6 chopped Thai bird-eye chilies, garlic, 6 Tbsp sugar, 1 cup warm water, 3 Tbsp lime juice, and 8 Tbsp Fish Sauce and 3 Tbsp shredded carrots.