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.
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
- Step 1
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.
- Step 2
Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
- Step 3
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.
- Step 4
Dip each pork pieces in honey and grill for 2 more minutes on side.
- Step 5
Serve while hot.