Vietnamese Grilled Lemongrass Pork 

🧂 Ingredients

• 0.9 kg pork shoulder

  2.2 lbs. sliced to about ¼ inch thick pieces
• 6 garlic cloves
• 1 large shallot
• 2 stalks lemongrass

  cut off top and bottom and use the inner part of lemongrass only
• 1 tablespoon Tamari

  or 2 tablespoons coconut aminos
• ¼ cup fish sauce
• 3 tablespoons olive oil
• Black pepper to taste
• 3 teaspoons good honey
• 1 teaspoon water
• Fresh lime juice

  as much as you like

Instructions

• 1 Preparations:
  
  Place the ingredients under “pork marinade” into a food processor and process to
  a fine mixture. Pour the marinade sauce over the sliced pork and marinate
  overnight (or up to 24 hours) in the fridge.
• 2 Day of grilling:
  
  Leave the meat at room temperature for 30 minutes to remove some of the chilli
  before grilling.
• 3 Preheat a grill over medium-high to high heat and grill each piece for about 3-4
  minutes per side.
• 4 Mix 3 teaspoons of honey and 1 teaspoon of water and brush on each pork slice,
  then grill for 2 more minutes per side until the meat is cooked through and the
  surface is in light golden brown colour.
• 5 Serve with fresh lime juice and eat while they are sizzling hot.

Nutrition Info