ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Barbecue pork recipe, Vietnamese style

Updated on March 6, 2013
Barbecue pork, Vietnamese style
Barbecue pork, Vietnamese style | Source

The weather was great yesterday so before making the final batch of green mustard pickle, about 30kg, we enjoyed a barbecue.

SERVES 4

INGREDIENTS
1 lb. belly pork
1/4 onion, peeled and minced
1-2 shallot, peeled and minced
2-3 clove garlic, peeled and minced
1 bird eyes chilli, minced (optional)
1 lemon grass, thinly sliced and minced
2-3 tbsp. cooking fish sauce (squid brand)
10 black peppercorn, toast and freshly ground coarsly
1 tsp. sugar
2 tsp. wine
1 tbsp. vegetable oil


INSTRUCTIONS

  1. Cut pork into 1/2” thick small bread size slices OR cut pork into small 1/8” thick pieces. Squeeze onion, shallot and garlic juice over and mix well including the pulps. Add lemon-grass, chilli, pepper and mix. Add fish sauce, sugar and mix. Add wine, mix and let set for 1-3 minutes. Finally add oil, mix then cover and let set for 30 minutes in room temperature or longer in refrigerator.
  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high and grill as normal.

SERVING
As you normally barbecue
As summer roll filling
As Vietnamese baguette filling
With vermicelli, dipping sauce and fragrant herbs

NOTE

  • Some people mix with caramelise sugar for colouring purpose and flavour.
  • If you do not have lemongrass and shallot, don't worry, onion and garlic alone work just fine
  • If you do not have fish sauce, replace with salt and little sugar


Cast your vote for this recipe

Have you ever tried Vietnamese food?

See results

Fun pork barbecue quiz


view quiz statistics

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.

    Click to Rate This Article