As described on the blog site where I found the recipe, this marinade is made from an aromatic mix of shallots, garlic, lemongrass, honey, fish sauce and sesame oil. We served with coleslaw but as per the photo below it would be greatd as a dinner dish with rice noodles with some scallion, carrots and peanuts on top.
This was the first time I have added lemongrass to a recipe. When chopping it, first peel back one or two layers of the tough outer skin of the husk and then dice it very thin.
Let the meat sit in the marinade overnight or at least 4 hours.
4 pounds pork butt or top sirloin, thinly sliced approximately 1/4 inch thick (you can use pork shoulder)
3 shallots, finely minced
5 cloves garlic, finely minced
1/2 cup lemongrass, finely minced
3 tablespoons white sesame seeds
3 1/2 tablespoons sugar
1 tablespoon salt
1/2 tablespoon black pepper
2 tablespoons honey
3 tablespoons fish sauce
1 tablespoon sesame oil
1/2 tablespoon vegetable oil
Combine all ingredients from shallots through vegetable oil in a large bowl. Add the sliced pork to the bowl. Using your hands, massage the meat and marinade to make sure that the marinade is evenly distributed and coats every slice of meat. Allow the meat to soak in the marinade overnight or for up to 24 hours.
Traditionally this dish is cooked on a grill employing a “meat cage.” These devices can be purchased in the housewares section of any well-stocked Chinese or Vietnamese supermarket. If one cannot be located, the pork can be skewered onto bamboo sticks that have been soaked in water for 20 minutes or cook on a non-stick bbq mat. If using a meat cage, coat evenly with non-stick spray and layer the pork only one slice deep to ensure even cooking.
Grill the meat on low to medium heat with the lid closed for most of the time in order to keep the meat moist. Flip the meat cage once the pork has developed a sear and is evenly caramelized on one side.
Recipe Source: gas*tron*o*my blog