Thit nuong (Grilled pork with Lemongrass)

By MC042561

Ingredients

• 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
• 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
• 1/4 cup sugar
• 2 tbs fish sauce
• 1 tbs ground pepper
• 2-3 cloves garlic, minced (use more according to taste)
• 2-3 shallots, minced.
• 3 tbs sesame oil
• 1 tbs thick soy sauce (not regular soy sauce--has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
• 3 tbs roasted sesame
• flexible grilling basket or indoor grill

Preparation

Step 1

Spread out the meat loosely mesh and grill until nicely golden brown and slightly charred. To prevent from over drying since the meat is so thinly slice, keep lid on the grill. Remove from mesh basket into platter or bowl and toss with roasted sesame. Of course your can use an indoor grill or even saute in a pan if these options aren't available.