Step-by-Step Guide to Prepare Favorite Vietnamese Grilled Pork (Thit Nuong)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vietnamese grilled pork (thit nuong). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vietnamese Grilled Pork (Thit Nuong) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vietnamese Grilled Pork (Thit Nuong) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have vietnamese grilled pork (thit nuong) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Grilled Pork (Thit Nuong):

1. Make ready 2 pounds pork shoulder, thinly sliced or cut into 1/2-inch thick steaks to be cut into smaller pieces after cooking
2. Get 3 Tablespoons fish sauce
3. Make ready 3 Tablespoons brown sugar
4. Get 1.5 Tablespoons oil
5. Make ready 1 teaspoon lime zest or 1 Tablespoon very finely minced lemongrass (the latter is preferable, but not widely available)
6. Take 1 large shallot, thinly sliced (about 1/3 cup)
7. Get 1 large green onion, chopped
8. Take 2 cloves garlic, minced

Instructions to make Vietnamese Grilled Pork (Thit Nuong):

1. TO MARINATE: In a large mixing bowl, mix all ingredients together thoroughly and marinate for at least 30 minutes and up to 2 days, before cooking.
2. GRILL COOKING METHOD: If you're cutting the meat into small pieces, you'll need a grill basket to keep them from falling through the slats. Spread the pork in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked through and the fatty bits are charred. 5 to 7 minutes per side, depending on the thickness of the cut and grill heat.
3. SAUTE/STIR FRY COOKING METHOD: Cook in three equal batches in a medium high preheated and well oiled (about 2 teaspoons oil per batch) saute pan or fry pan or wok. If you want to ramp up the char factor with this method, you can turn the heat up a little bit higher and use about a teaspoon more oil for each batch. I won't lie - it's messy. But sometimes, you gotta put up with a little mess to make something really delicious.
4. BROILER COOKING METHOD: Preheat broiler. Spread in a single layer on a broiler pan and place about 4 inches under the broiler for 10 to 12 minutes or until the meat is cooked through and some of the fatty bits are charred.
5. Enjoy! :)

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