Grilled Vietnamese-Style Pork
- 20m Prep Time
- 15m Cook Time
- 2h Ready In
4 servings One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond of using thinner chops or thin, skewered slices of pork shoulder, too.
Ingredients
- 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick
- 1 ½ pounds boneless pork shoulder, large streaks of fat removed
- 1 Vietnamese-Style Marinade or Thai-Style Lemongrass Marinade (opens in new tab)
- Lime wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick
- 1 ½ pounds boneless pork shoulder, large streaks of fat removed
- 1 Vietnamese-Style Marinade or Thai-Style Lemongrass Marinade
- Lime wedges
Let's Cook
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Step 1.
Have ready one of the following: 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick; 1 ½ pounds boneless pork shoulder, large streaks of fat removed
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Step 2.
If using pork shoulder, slice it across the grain into ¼- to ½-inch-thick slabs.
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Step 3.
Prepare: Vietnamese-Style Marinade or Thai-Style Lemongrass Marinade
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Step 4.
Combine the pork with the marinade in a zip-top bag or bowl. Refrigerate for at least 2 hours and up to overnight, turning occasionally so it marinates evenly. If using wooden skewers, soak them in water for at least 1 hour.
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Step 5.
Transfer the pork to a rack, wiping excess marinade back into the bag or bowl with your fingers and reserving it. Pat the meat dry. If using pork shoulder, thread the meat onto skewers. Transfer the marinade to a small saucepan and bring to a boil, then simmer over medium heat for 10 minutes, or until it reaches a sauce-like consistency.
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Step 6.
Prepare a hot grill fire. For pork chops, cook as directed for Grilled or Broiled Pork Loin Chops. For pork shoulder skewers, cook as directed for Pork Souvlaki. Serve drizzled with the reduced sauce and garnish with: Lime wedges