This restaurant-style gilled Vietnamese pork roast is slathered in a lemongrass marinade and is bursting with chargrilled BBQ flavor, the perfect mix of sweet and savory. Served with the classic Nuoc Cham dipping sauce.
Slice pork into ¼ inch thick pieces, 3 to 4 inches wide. Place in a nonreactive bowl (glass or ceramic).
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.
Preheat grill to medium-high heat. Grill 4 minutes per side, or until cooked through.
Allow meat to rest for 10 minutes before serving. Top with cilantro and scallions, serve with lime wedges, and Nuoc Cham dipping sauce.
Nuoc Cham Dipping Sauce
Combine sugar, fish sauce, and warm water in a small bowl. Stir until sugar dissolves. Stir in garlic, carrots, and serrano chili to taste.
Notes
Remove the meat from the refrigerator 30 to 60 minutes before grilling. Allow resting to ensure even distribution of the marinade.
See the post for pork skewer, pork chop, and oven cooking variations.