Vietnamese Grilled Lemongrass Pork Belly
- 600 grams pork belly, we used boneless with generous layers of fat (increase to 700 grams if using bone-in pork belly)
For the marinade
- 2 cloves garlic, minced
- 1 shallot, peeled and finely chopped
- 2 large stalks lemongrass, minced (peel the outer layers and use only the lower portion of the stalks)
- ¼ teaspoon ground black pepper
- 1 teaspoon light brown sugar
- 1 tablespoon honey
- 1 tablespoon light soy sauce, (we used Kikkoman)
- 1 tablespoon fish sauce
- 1 tablespoon coconut oil
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime or lemon juice
- 1 tablespoon white sugar
- 2 bird's eye chilies, slit and cut up
- 1 to 2 cucumbers
Marinate the pork
- Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl.
- Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade.
- Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours.
Cook the pork
- Preheat the oven the 475F.
- Place a rack over a baking tray.
- Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred.
Prepare the garnish
- While the pork cooks, rinse the cucumber and slice into rings.
- Stir together all the ingredients for the dipping sauce.
Serve the grilled lemongrass pork belly
- Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.
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