Lemongrass Grilled Pork

Thịt Nướng

Serves
9
Prep
10 min
Marinate
30 min
Cook
25 min
Total
1 h 5 min

Ingredients

Pork

  • 680-90511/2-2glbpork belly
  • or 680-90511/2-2glbpork shoulder
  • 2tbspfish sauce
  • 1tbspoyster sauce
  • 3tbspsugar
  • or 3tbsphoney
  • 3-4clovesgarlic, minced
  • 1-2shallots, minced
  • 1201/2mlcuplemongrass, minced
  • salt, to taste
  • black pepper, to taste

To serve (optional)

  • 1batchfish sauce dipping sauce
  • scallion oil, chopped scallions sautéed in neutral oil
  • peanuts, crushed
  • pickled carrots and daikon
  • bean sprouts
  • mint
  • Thai basil
  • cilantro
  • lettuce leaves, red or green leaf
  • or romaine lettuce
  • cucumber
  • Thai chiles, sliced
  • or jalapeños, sliced
  • rice vermicelli
  • baguette

Equipment

  • skewers, wooden or metal
  • grill

Steps

  1. Trim any large pieces of fat or gristle from the pork, and the skin if it has any. Slice it into strips about 6 mm1/4 in thick.

  2. Put the pork in a bowl with the fish sauce, oyster sauce, sugar, garlic, shallots, lemongrass, salt and pepper. Mix well and marinate for at least , preferably overnight.

  3. Thread each strip onto a skewer: push one end through, fold the strip over and push it through again. Leave a few inches empty at each end of the skewer.

  4. Grill the skewers, turning often, until charred on all sides and cooked through.

  5. Serve in rice paper rolls, in a noodle salad bowl or in a banh mi, with the dipping sauce and your choice of toppings.

Variations

In the oven: skip the skewers and lay the pork on a wire rack set over a baking sheet. Bake at 190°C375°F for 15–20 minutes, until cooked through, then broil for 1–2 minutes to char.

Source: bunbobae.com