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

• Lemon grass (citronella)

  Raw

  ½ cup 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, soy sauce, fish sauce, olive oil, and freshly ground black pepper in a food processor. Process until it becomes a paste.
2. Slice pork into approximately 1/2 inch thick pieces.
3. Place pork in a deep bowl and pour marinade mix over it, ensuring pieces are evenly coated. Cover the bowl and marinate for 24 hours.
4. Remove pork from fridge 2 hours before cooking. Grill over charcoal barbecue on medium high heat, cooking each side for 3-4 minutes.
5. Dip each pork piece in honey and grill for an additional 2 minutes on each side.
6. Serve hot.

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