Vietnamese Grilled Pork

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  28 oz or 794g

• Garlic

  Raw

  6 cloves, minced or 18g

• Shallots

  Raw

  6 tbsp chopped or 60g

• Lemongrass

  Freshdirect

  ½ cup chopped raw or 34g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  1 dash or 0.1g

• Honey

  ½ cup or 170g

Directions

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.
2. Slice pork in about 1/2 inch thick pieces.
3. Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
4. 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.
5. Dip each pork pieces in honey and grill for 2 more minutes on side.
6. Serve hot and enjoy!
7. Recipe inspired by: http://angsarap.net/2013/05/08/vietnamese-style-grilled-lemongrass-pork/

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