Vietnamese Grilled Pork

Instructions

1. Prepare the marinade
   In a large bowl, combine minced lemongrass, garlic, shallots, fish sauce, honey, soy sauce, vegetable oil, black pepper, and sugar. Mix well until the sugar is completely dissolved.
2. Marinate the pork
   Add the thinly sliced pork to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the dipping sauce
   In a small bowl, combine 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon sugar, and 2 minced garlic cloves. Stir until the sugar dissolves. Set aside at room temperature to allow flavors to meld.
4. Preheat the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). If using charcoal, wait until the coals are glowing red with a light coating of white ash.
5. Grill the pork
   Remove the pork from the marinade, shaking off excess. Grill the pork slices for about 3-4 minutes per side, or until they are nicely charred and fully cooked through. The thin slices will cook quickly, so watch them carefully to prevent burning.
6. Rest and slice
   Transfer the grilled pork to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat for maximum flavor and tenderness.
7. Serve
   Serve the Vietnamese grilled pork with the prepared dipping sauce. This dish pairs wonderfully with steamed rice, in a Vietnamese bún (vermicelli) bowl, or wrapped in lettuce leaves with herbs and rice paper.