Vietnamese Lemongrass Grilled Pork

• servings: 9 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 1/2 - 2 lbs pork belly or shoulder

2 tbsp fish sauce

1 tbsp oyster sauce

3 tbsp palm sugar or honey

3-4 cloves garlic, minced

1-2 shallots minced

1/2 cup minced lemongrass

salt and pepper to taste

Directions

Trim any large chunks of fat or gristle off of the pork. If you're using skin-on pork belly like me, trim the skin off as well. Then, slice the pork into stripe about ¼ of an inch thick.

Add fry sauce ingredients to mortar and pestle with a little fish sauce. Pound. Add remainder of liquid ingredients. Add the meat to a bowl and pour sauce over it. Mix the meat thoroughly and let it marinate for at least 30 minutes but preferably overnight.

Skewer the pork by poking one end of a pork strip through the skewer, folding the pork over, and poking it through the skewer again. Keep a few inches on either end of the skewer empty.

If you're not using skewers, you can layer the pork on a wire wrack and cook them in the oven at 375° for 15-20 minutes or until cooked through. Broil for 1-2 minutes as necessary to achieve a char on the meat.

Grill the skewers, flipping often to ensure a good char on all sides. Skewers can also be baked using the instructions above.

Serve the cooked pork rolled in lettuce wraps with sticky rice, with rice noodles, or in a rice bowl

Nutrition

• Serving Size: 2 skewers
• Calories: 436 kcal
• Total Fat: 40.1 g
• Saturated Fat: 14.6 g
• Unsaturated Fat: 23 g
• Cholesterol: 54.4 mg
• Sodium: 429.7 mg
• Total Carbohydrate: 10.7 g
• Dietary Fiber: 0.1 g
• Total Sugars: 4.8 g
• Protein: 7.9 g