Name: Smoky Lemongrass Vietnamese Grilled Pork Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs pork shoulder, sliced into 1/4-inch thick strips; 3 tbsp fresh lemongrass, finely minced; 3 cloves garlic, minced; 2 tbsp fish sauce; 2 tbsp light brown sugar; 1 tbsp soy sauce; 1 tbsp honey; 1 tbsp vegetable oil; 1 tbsp toasted sesame oil; 1/2 tsp freshly ground black pepper

In a large mixing bowl, combine the minced lemongrass, minced garlic, fish sauce, light brown sugar, soy sauce, honey, vegetable oil, sesame oil, and black pepper. Whisk the marinade ingredients vigorously until the sugar is fully dissolved.

Add the sliced pork shoulder to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to let the aromatic flavors deeply penetrate the meat.

Preheat your outdoor grill or an indoor cast-iron grill pan over medium-high heat, and lightly oil the grates to prevent sticking. If using wooden skewers, soak them in water for 30 minutes before threading the marinated pork tightly onto them.

Place the pork slices on the hot grill in a single layer, ensuring they do not overlap. Grill for 3 to 4 minutes per side, watching closely as the sugars in the marinade caramelize and form a beautiful dark brown crust.

Remove the pork from the heat once it is cooked through and reaches an internal temperature of 145 degrees Fahrenheit. Transfer the grilled pork to a serving platter, let it rest for 5 minutes, and serve warm over a bed of rice noodles with fresh herbs and dipping sauce.