Vietnamese style grilled pork

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Ingredients

Adjust Servings:
2 Green onion minced, white and light green parts
1 fresh Red chillies or green chile, such as Thai, jalapeño, or serrano, seeded and minced
2 minced Garlic cloves
1 tablespoon White sugar
1/4 teaspoon freshly Ground black pepper
2 tablespoons Vietnamese fish sauce
1/2 tablespoons freshly Lime juice
1 Pork tenderloin trimmed
2 teaspoons Vegetable oil
1 Baguette about 24 inches long Mayonnaise, to taste
1/2 Seedless cucumber peeled and thinly sliced Pickled Carrots
3 Jalapeños or serrano chiles, seeded and thinly sliced Fresh cilantro leaves

Vietnamese style grilled pork

Cuisine:

    Exceptional Vietnamese style grilled pork

    • 45 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    The Vietnamese marinade is loaded with garlicky, lemongrass flavor that combines well with pork chops. Grilling, on the other hand, adds an amazing taste to it. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick with chopsticks. But this will also allow you to enjoy the pork pieces with rice, stir-fried or grilled vegetables, or even a quick soup.

    Featured image:
    vietnamese style grilled pork
    by panda.roo @ flickr

    Steps

    1
    Done

    Combine the green onions, minced chile pepper, garlic, sugar, black pepper, fish sauce, and lime juice in a bag and shake until the sugar has dissolved.

    2
    Done

    Add the pork and turn to coat it evenly. Seal the bag and allow the pork to marinate. Let it refrigerate for at least 6 hours or overnight.

    3
    Done

    Remove the pork from the marinade and set it aside at room temperature for 20 minutes.

    4
    Done

    Meanwhile, preheat a grill to medium-high.

    5
    Done

    Dry the pork and brush it all over with the vegetable oil.

    6
    Done

    Grill the pork whole turning it often. Insert an instant-read thermometer into the center until it reaches 145° to 150°F.

    7
    Done

    Remove the pork from the heat and let it rest for 15 minutes. Then cut it into small diagonal slices.

    8
    Done

    Cut the baguette into 4 pieces, each about 6 inches long. Cut each piece in half horizontally. If the bread is dense, remove some of the interior to hollow it. Toast the bread halves, then spread both sides of the bread liberally (or to taste) with mayonnaise.

    9
    Done

    Divide the sliced pork evenly among the bottom halves of the sandwiches.

    10
    Done

    Top with the cucumber slices, the Pickled Carrots, and the sliced chile peppers.

    11
    Done

    Sprinkle the cilantro leaves, and place the tops, mayonnaise side down, on the sandwiches.

    12
    Done

    Cut each sandwich in half, and serve immediately: And voila, your meal is ready to be served!

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