|Vietnamese Grilled Pork with Lemongrass-Thit Nuong-My Spiced up version|
|Sliced and still moist|
There are many recipes on the internet for this dish. My version uses a Red Habanero chili in addition to the Thai Chili to give the meat a spicy, fruity flavor. I do not remove the seeds from the Habanero but it's advisable for people who are not accustomed to spicy food to remove them. The other ingredients are all pretty traditional, and are found in most of the recipes I came across on the net. I also cooked it using a variety of techniques (steam bake, and broil) since I do this in the oven, not on a grill. This makes it more suitable for urban dwellers that live in apartments. I slice the cooked meat thinly, and eat it in a lettuce wrap with rice vermicelli, mint leaves, cilantro, basil leaves, Sriracha sauce and Vietnamese Do Choa pickle. It’s a perfect Summer dish. I also use it in noodle soups to spice up the canned broth that forms the base for the soup.
2 ½ lb pork butt or shoulder. I got some thick sliced pieces with fat in it.
1/4 cup minced Lemongrass
3 tsp brown sugar
4 tbsp fish sauce
2 tsp ground black pepper
3 thai chili
1 Jalapeno chili
1 red habanero chili
4 -5 cloves garlic, minced
3-4 shallots, minced.
2 -3 green onions white and green part
2 tbsp sesame oil
2 tbsp thick soy sauce (not regular soy sauce. This is Soya sauce mixed with molasses, making it thicker and gives a good char to the meat. If you can’t get this, use a combination of equal parts of molasses and dark soya sauce)
Juice of 2 limes
- Make cuts in the meat with a cleaver. Do not cut all the way through. The idea behind this is to increase the absorptive area of the meat so that it takes up the marinade better.
- Put the lemongrass (cut away tough outer covering), shallots, green onion, peppers, garlic, sugar, and fish sauce in a small chopper. Puree to a paste. Pour over pork in plastic bag and add black pepper, thick soy sauce, and sesame oil. Mix well. Marinate in refrigerator overnight.
pork from bag, reserving marinade. Scrape off as much of the marinade mix
as possible (see photo).
Ready for first broil Slight char after first broil
marinade over the charred meat and use the lime juice to wash out any
remaining marinade in the bag.Pour this over the pork as well.
Marinade poured over pork, ready to be covered and baked After baking for 1 hour covered Final broil
|Plate of herbs, Thai Basil, Cilantro, Mint and Pickled Cucumbers|
|Rice noodles with sesame oil|
|Wrap with pork, herbs, noodles, and sriracha|