Ingredients
700 g Pork Shoulder, sliced thinly Marinade 4 Stalk Lemongrass (75g) sliced and minced 2 Cloves Garlic, minced 2 (55-60g) Shallots, peeled, minced 2 Tbsp Sugar 2 Tbsp Dark Soy Sauce or Indonesian Kicap Manis 2 tsp Dried Chili Flakes 3 Tbsp Fish Sauce 3 Tbsp Cooking Oil Sea Salt to taste Accompaniments 1 Cucumber, shredded Rice Vermicelli, cooked Iceberg or Romaine Lettuce, shredded ½ Cup Toasted Peanuts, chopped Mint leaves Asian Basil 300g Bean Sprouts 1 Recipe Vietnamese Dipping Sauce Method Marinade the pork for about 3 hours. Prepare the grill for direct cooking over high heat. (For best result, use a charcoal grill) Grill the pork slices until the meat is done and the edges are nicely charred on both sides. Remove the meat from the grill and cut into smaller slices, if desired. Serve immediately with the accompaniments. Note: Vietnamese Dipping Sauce Recipe Mix 6 chopped Thai bird-eye chilies, garlic, 6 Tbsp sugar, 1 cup warm water, 3 Tbsp lime juice, and 8 Tbsp Fish Sauce and 3 Tbsp shredded carrots. |