Thit Heo Nuong Xa or Vietnamese Style Grilled Lemongrass Pork are grilled pork pieces usually served as a side dish to fried noodle and noodle soups. These addictive meat dish are sweet and savoury and sometimes with a sticky outer layer. The secret on this recipe is the marinade used and the way it is cooked, the thickness of pork is a key element which gives it maximum exposure to the heat and cooking the inside in a short amount of time making it still juicy while quickly caramelizing the outer layer.
Best enjoyed with noodle soup dishes, topping over fried noodles of just plain rice with Asian salad on the side
- 800g Pork Shoulder, sliced to about ½ inch thick pieces
- 6 cloves garlic
- 2 pcs shallots, roughly chopped
- 2 stalk lemongrass (white part only)
- 1 tbsp dark soy sauce
- ¼ cup fish sauce
- 3 tbsp oil
- freshly ground black pepper
- ½ cup honey
- Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.
- Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
- Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
- Dip each pork pieces in honey and grill for 2 more minutes on side.
- Serve while hot.