Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)
"You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls...."
INGREDIENTS
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1 1/2 to 2 tablespoons granulated or light brown sugar
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1 tablespoon chopped garlic
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1 tablespoon chopped shallot or yellow onion
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1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
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1/4 teaspoon black pepper
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1 1/2 teaspoon dark (black) soy sauce
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1 1/2 tablespoon fish sauce
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1 tablespoon oil
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