Vietnamese Grilled Lemongrass Pork

Instructions

1. Prepare the pork
   Slice the pork shoulder or pork belly into thin pieces, about 1/4 inch thick. If using pork shoulder, trim excess fat. For even more flavor, slightly freeze the meat for 20 minutes before slicing for thinner cuts.
2. Make the marinade
   In a large bowl, combine the minced lemongrass, garlic, shallots, fish sauce, honey, brown sugar, soy sauce, vegetable oil, black pepper, and sesame oil. Stir well until the sugar is dissolved and all ingredients are thoroughly mixed.
3. Marinate the pork
   Add the sliced pork to the marinade and mix well, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for more intense flavor penetration.
4. Prepare for grilling
   If using wooden skewers, soak them in water for 30 minutes to prevent burning. Remove the marinated pork from the refrigerator and let it come to room temperature for about 20 minutes. Thread the pork slices onto the skewers, folding each piece if necessary.
5. Grill the pork
   Preheat your grill to medium-high heat. Grill the pork skewers for 3-4 minutes per side, or until the meat is caramelized on the outside and cooked through with nice char marks. Alternatively, you can use a grill pan on the stove or broil in the oven, turning occasionally.
6. Rest and serve
   Transfer the grilled pork to a serving platter and let rest for 5 minutes. Garnish with fresh cilantro and mint leaves. Serve with lime wedges, steamed rice, fresh vegetables, or inside Vietnamese rice paper rolls (banh hoi).