Vietnamese grilled pork is marinated in sugar, pepper, garlic and fish sauce. With tons of flavor, this lean and healthy grilled pork is one of my favorites.
1 1/2 lbs boneless, thin pork loin chops
2 T finely chopped shallots
1 T finely chopped garlic
4 T fish sauce
1/2 T coarse salt
1 1/2 t freshly ground black pepper
1 T finely chopped lemon grass or lemon grass in a tube that is found in the refrigerated section of your produce section
4 T sugar
1/4 T red chile powder or chile flakes to taste
1 c caramel water (1 c HOT water mixed with 1/4 c brown sugar until sugar has dissolved. Let cool.)
Pound pork until between 1/8 to 1/4″ thick.
Combine all marinade ingredients in a large zip lock bag and add pork slices. Mix well. Place in flat in refrigerator for at least 1 hour and up to 24 hours. I prefer the longer time. Turn periodically.
Prepare grill on high. Spray or brush grate with oil. Grill about 3 – 5 minutes on each side. This really doesn’t take long. Make sure before flipping that you spray that side with cooking spray or oil, too.
Remove from grill when cooked and slice into thin strips.
Serving Ideas Below.
May be served on rice vermicelli bowls or on banh mi sandwiches, inside rice paper rolls or just on a bed of rice drizzled with nuoc cham.
Adapted from Vietnamese Market Cookbook.
*Cooking times do not include marinating time.
Keywords: Vietnamese Grilled Pork, Vietnamese Marinade for Pork, Vietnamese Grilled Pork recipe, Vietnamese grilled pork chop, Vietnamese grilled pork and vermicelli recipe