Vietnamese-Style Charcoal Grilled Pork and Rice

A Vietnamese-inspired street food classic. Pork shoulder is marinated in an aromatic paste of fresh lemongrass, garlic, shallot, chilli, and savory fish sauce, chilled to slice ultra-thin, and seared over high heat for maximum char, caramelized edges, and smoky flavor.

1 hour 30 minutes

Easy to Medium

Serves 3–4

Vietnamese-Style Charcoal Grilled Pork and Rice

Ingredients

  • 500 g pork shoulder
  • 1 stick lemongrass, outer layers removed and roughly chopped
  • 1 red chili
  • 1 shallot, peeled
  • 2 cloves garlic, peeled
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • Chimac's Sriracha Caramel
  • Splash of water (to help blend into a paste)
  • Cooked rice, for serving
  • Fresh side salad, for serving

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Sriracha Caramel
Sriracha Caramel

Some call it life’s sweetest kiss - we call it Sriracha Caramel.

Recipe

  1. In a food processor, blender, or mortar and pestle (this is what we used), combine the lemongrass, chili, shallot, garlic, fish sauce, sugar, and a small splash of water. Blend or pound until it forms a smooth paste.
  2. Rub the marinade all over the pork shoulder, coating it thoroughly.
    Put it into the freezer for an hour to firm up so it’s easy to work with.
  3. Remove the semi-frozen pork shoulder from the freezer and cut it into the thinnest possible steaks as you can.
  4. Get your barbecue or a really hot grill pan going at the highest temperature possible.
  5. Lay the thin pork slices onto the searing-hot grill. Cook hard and fast so all that sugar caramelizes up and gives you a yummy barbecue char flavor.
  6. Serve with rice and a little salad to keep you healthy.

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