Easy Thai Thịt Nướng Recipe

Ingredients

• 5 lbs pork shoulder or pork butt, sliced ¼-inch thick
• 1 teaspoon salt
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1½ tablespoon sugar
• 2 stalks lemongrass, minced (white part only)
• 4 garlic cloves, minced
• 2 shallots, minced
• 1 teaspoon freshly ground black pepper
• 2 teaspoons MSG (optional)
• 2 tablespoons vegetable oil

Instructions

1. Slice pork into thin pieces, about ¼-inch thick. For best results, partially freeze the meat for 30 minutes before slicing.
2. In a large bowl, combine salt, fish sauce, honey, sugar, minced lemongrass, garlic, shallots, pepper, and MSG if using.
3. Add the pork slices to the marinade and mix thoroughly. Cover and refrigerate overnight.
4. Remove pork from the refrigerator 30 minutes before cooking to bring to room temperature.
5. Preheat grill to medium-high heat. Brush grates with oil.
6. Grill pork slices for 3-4 minutes per side until nicely charred.
7. For extra char, move pieces to the hottest part of the grill during the last minute.
8. Let rest for 2 minutes before serving. Serve over broken rice, with rice vermicelli, or in bánh mì.