Thit Heo Nuong (Vietnamese Grilled Pork)

For 1/2 lb of pork, you'll need:
1/2 lb of pork shoulder or butt, skin on or off according to your preference, sliced thinly
3 cloves garlic, minced
1 large shallot, minced
2 tsp fish sauce, add more to taste
2 tsp sugar, adjust to taste
1 tsp salt, adjust to taste
1 tsp ground black pepper


Read more: http://wanderingchopsticks.blogspot.com/2008/01/bun-thit-heo-nuong-tom-cha-gio.html#ixzz1TLkL9BYX

Slice the pork as thin as possible. It doesn't need to be paper-thin, just thin enough to cook quickly. Add 3 cloves minced garlic, 1 large minced shallot, 2 tsp fish sauce, 2 tsp sugar, 1 tsp salt, and 1 tsp ground black pepper.

If you plan to grill this, leave to marinate for about half an hour before cooking.

If you decide to cook this in a saute pan, you don't need to let the meat marinate as the cooking will concentrate the flavors. Dump the meat, including marinade into the pan on medium heat. Saute until the juices disappear and the meat takes on a charred look. I usually do a taste test when the pork is fully cooked but the juices are still in the pan. Adjust seasonings at this point and continue sauteing until the pan is dry.



Read more: http://wanderingchopsticks.blogspot.com/2008/01/bun-thit-heo-nuong-tom-cha-gio.html#ixzz1TLkqhkOo

Serving Size: 4 2oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user FANCYNANCY146.