Vietnamese Grilled Pork (Bún Thịt Nướng -meat only)

1 lb lean pork loin sliced thin, cut into 2-3 inch strips (traditional recipe uses pork shoulder)
2 Tbs. fresh garlic, minced
3 Tbs. shallots, minced
3 Tbs. lemongrass, very finely minced
2 green onions, chopped
3 Tbs. cilantro, finely chopped
1 tsp. honey (optional)
1 Tbs. fish sauce
2 Tbs. soy sauce

Great over lettuce with bean sprouts and a sprinkle of lime juice or over any kind of greens (kale, collard, swiss chard) or shredded vegetables.

In a large bowl, add honey, fish sauce, soy sauce. Mix until combined. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes. Or, freeze with marinade in Foodsaver.

To cook: Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

Traditional accouterments can be prepared while meat is marinating (or thawing):
*Pickled Carrots and Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and a pinch of Sugar.
*Scallion Oil (hành mơ): In a sauté pan, slowly heat ¼ cup of canola oil. Add ½ cup chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.
*Dipping Sauce (nước chấm)(NOT LOW CARB): Combine ½ Cup Fish Sauce, ½ Cup Sugar, ½ Cup Fresh Lime Juice, ¼ Cup Warm Water and stir until sugar is dissolved. Add 1 Teaspoon Chili Paste. Adjust amounts to desired to taste.


Serving Size: 4 servings