Umami Recipes
Umami Recipes


Vietnamese Lemongrass Grilled Pork

9 servings


10 minutes

active time

1 hour 5 minutes

total time


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


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


Serving Size

2 skewers


436 kcal

Total Fat

40.1 g

Saturated Fat

14.6 g

Unsaturated Fat

23 g

Trans Fat



54.4 mg


429.7 mg

Total Carbohydrate

10.7 g

Dietary Fiber

0.1 g

Total Sugars

4.8 g


7.9 g

9 servings


10 minutes

active time

1 hour 5 minutes

total time
Start Cooking