Vietnamese Grilled Pork

For pictures: http://gastronomyblog.com/2011/06/27/thit-nuong-vietnamese-grilled-pork/

Ingredients

Meat

3 lbs of pork shoulder + salt and water to wash the meat

Marinade:

This marinade can be used with chicken, shrimp or beef (add more oil if using beef and chicken)

2/3 tablespoon of salt (can use less salt and add ½ tsp fish sauce for more flavor)

1 tablespoon of soya sauce

1 teaspoon of oyster sauce (optional)

1/3 cup of sugar

1 teaspoon of honey (or more if you like it sweeter)

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 tablespoon of sesame oil

Enough vegetable oil so that you see it coat well the meat pieces

2 tablespoons of minced lemongrass (best with chicken, pork and beef)


 

Add the following ingredients to the marinade after tasting it to see if it’s to your liking:

1 tablespoon of grilled sesame seeds (optional)

1 tablespoon or more of oil to keep the meat moist (you can see that it will have a shiny surface)

 PREPARATION:

Remove any big piece of visible fat. Cut the pork shoulder along the length of the piece the size of your palm and about 1 inch thick. Wash well with salt and water. Drain.

Cut the meat into thin slices.

If you are using shrimps: remove the vein and the shell. Wash well in cold water several times. Drain. Then mix in with the marinade. Wait for 15 min then you can start cooking them in the skillet or on the grill.

Mix all ingredients for the marinade. Taste it to see if it’s not too salty. Adjust to your liking THEN add oil + sesame seeds and meat to the marinade. Mix thoroughly. You can divide the mixture into portions, wrap them in Saran Wrap, label and freeze at this time.

If you want to eat it as soon as possible, massage the marinade into the meat with gloved hands. Leave it for 30 min. Otherwise, leave it in the fridge for 4-5 hours.

It tastes better on a charcoal barbecue but living in an apartment, you can use a skillet.

Heat a skillet on medium heat. You don’t really need to add oil if you’ve put enough in the marinade.

Spread the meat pieces in the skillet so that they are about 1cm apart. Lower heat if you see that the meat brown too quickly (pork takes more time to cook). Turn the pieces over. Cook until the other side is golden.

Serve with steamed rice + cut cucumber. You can also use rice vermicelli. You’ll need to make a sweetened fish sauce to eat with the vermicelli.

 

 

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