Thịt nướng is a simple and popular grilled pork prepared for Vietnamese Bánh Mὶ sandwiches. This dish is one of my family’s favorites because of the crispy yet tender grilled pork complemented with pickled vegetables and stuffed in a baguette bread.
This Vietnamese grilled pork recipe can be modified to your liking. Chicken can be substituted for pork. You can also serve the grilled meat over rice noodles or jasmine rice.
4 to 6 servings
Preparing time: 15 to 30 minutes
Marinating time: 3 hours
Cooking time: 15 to 30 minutes
- 2 pounds pork sirloin, Canadian
back, OR boneless shoulder
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon crushed and minced garlic
- 2 tablespoons onion
- ½ cup finely chopped green onion
- ½ cup finely chopped lemongrass
- ⅛ teaspoon black pepper
- 10 shish kebob sticks
Clean the pork thoroughly with cold water. Slice the pork into ½ x 3-inch strips. Tenderize with a tenderizer. Combine pork with soy sauce, fish sauce, oyster sauce, Hoisin sauce, garlic, onion, green onion, lemongrass, and black pepper in a bowl. Mix well. Cover and refrigerate for at least 3 hours.
Skewer the meat onto the shish kebob sticks. Make approximately 10 sticks. Grill the sticks on a barbecue grill for approximately 15 minutes or until the pork is golden brown.
Tips: The meat can also be baked in an oven or fried in a frying pan.
- Baking: preheat the oven to 350 degrees. Spread the meat thinly on a baking sheet. Bake approximately 25 minutes or until golden brown.
- Pan Frying: preheat 1 tablespoon of oil in a non-stick frying pan at medium-high heat. Place the meat on the surface of the frying pan without stacking the meat. Flip the sides occasionally every 1 to 2 minutes. Cook until golden brown.
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