This restaurant-style Vietnamese grilled pork is made with aromatic lemongrass and tender, juicy and full of flavour. It’s paleo and gluten-free friendly with no added MSG. Great as a make-ahead protein dish.
- 0.9kg / 2 lbs pork shoulder, sliced to about ¼ inch thick pieces
- 6 garlic cloves
- 1 large size shallot
- 2 stalks lemongrass (cut off top and bottom and use the inner part of lemongrass only)
- 1 tablespoon gluten-free tamari sauce (or 2 tbsp 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
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 hrs.) in the fridge.
Day of grilling. Leave the meat at room temperature for 30 minutes to remove some of the chilli before grilling.
Preheat a grill over medium-high to high heat and grill each piece for about 3-4 minutes per side.
Mix 3 tsp honey + 1 tsp 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.
Serve with fresh lime juice and eat while they are sizzling hot.