Vietnamese Grilled Pork with Lemongrass

Sweet and savory Vietnamese grilled pork recipe that uses thinly sliced pork shoulder marinated in a bold lemongrass-garlic mixture, then quickly grilled until juicy and charred. Served with the classic Nuoc Cham dipping sauce.

📝 Ingredients

• 2 pounds pork shoulder
• lime wedges, cilantro, scallions (optional garnish)
• 2 stalks lemongrass (outer layer removed, ends trimmed)
• 1 small white onion
• 3 cloves garlic
• 2 Tablespoons soy sauce (or tamari for gluten free)
• 1/4 cup fish sauce
• 1/4 cup orange juice
• 3 Tablespoons olive oil
• 1 Tablespoon honey
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 3 Tablespoons sugar
• 3 Tablespoons fish sauce
• 2/3 cup warm water
• 1 clove garlic, finely chopped
• 2 Tablespoons carrots (shredded)
• 1 serrano pepper (thinly sliced)

👨‍🍳 Instructions

1. 1Slice pork into 1/4 inch thick pieces, 3 to 4 inches wide. Place in a nonreactive bowl (glass or ceramic).
2. 2Marinade: In a food processor blend all the marinade ingredients until smooth. The lemongrass fibers will still show but there should be no big chunks. Pour over the pork slices. Each piece should be coated with the mixture. Refrigerate overnight.
3. 3Grill: Preheat grill to medium-high heat. Grill 4 minutes per side, or until cooked through.
4. 4Rest: Allow meat to rest for 10 minutes before serving. Top with cilantro and scallions, serve with lime wedges, and Nuoc Cham dipping sauce.
5. 5--- Nuoc Cham Dipping Sauce ---
6. 6Dip: Combine sugar, fish sauce, and warm water in a small bowl. Stir until sugar dissolves. Stir in garlic, carrots, and serrano chili to taste.