Vietnamese Charbroiled Pork

This sublime South Asian recipe can be made as an appetizer, standalone dinner with Jasmine sticky rice, or served in combination with Vietnamese Pho soup. Let the sliced pork rest for at least 3-4 hours in the fridge with the marinade ingredients so the flavors have time to set up.

Use an outdoor grilling basket to ensure an even charbroil sear over real wood charcoal. Serve with fresh lime wedges and hot chili garlic oil, Sriracha or Sambal paste and fish sauce. An amazing recipe — Enjoy!

INGREDIENTS:

1/2 pound pork loin, trimmed of excess fat, cut in half lengthwise and then cut into thin slices at a bias (1/4″ thick) 2 tbs. palm or light-brown sugar 1 tbs. minced garlic 2 tbs. minced shallot 1 stalk minced lemongrass (tender inner white and green parts only) 1/4 tsp. fresh-ground black pepper 1 tbs. Red Boat fish sauce 1 tbs. Pearl River black soy sauce 1 tbs. canola or peanut oil

Serve With~ Romaine lettuce or baby spinach Lime wedges Sriracha, Sambal paste or hot chili garlic oil Fish sauce

DIRECTIONS:

Prepare the sliced pork and place in a wide mixing bowl. Prepare the other ingredients for the marinade and whisk together in a small prep bowl.

Using a flexible spatula, add the marinade to the pork and mix gently, ensuring all pieces are evenly coated. Transfer to a Ziplock bag and refrigerate for at least 3-4 hours.

One hour before grilling, remove the meat from the fridge and allow to warm up to room temperature in the bag. Prepare an outdoor charcoal grill with enough coal for a medium fire. Keep the coals centered in a mound so the heat is directed 2 inches under the grilling basket.

Lightly wipe down a grilling basket with peanut oil and place in the center of the grilling grate directly over the white-hot coals. Add the meat and spread evenly in a single layer. Grill for 2-3 minutes. Turn once and grill for an additional 2-3 minutes. A long-handled Chinese wok shovel works great for this step. Do NOT overcook the pork.

Using a clean utensil, remove the pork immediately and serve on small decorative plates over spinach or romaine lettuce with lime wedges and your choice of chili sauce. Drizzle lightly with a good quality fish sauce if desired.

PRODUCT NOTES: Red Boat fish sauce is the best I’ve found. It is expensive (a 17 oz. bottle runs about $12) but worth it. I have also had great luck with Pearl River brand black soy sauce. To ensure the best presentation, do not skimp on the quality of these ingredients. Palm sugar is traditionally used, but if your market doesn’t carry it, you can opt for light-brown sugar.

Serves 2-4.