Description
Vietnamese Grilled Pork (Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s tender and juicy on the inside, and perfectly charred outside.
Ingredients
- 1 1/2 pounds pork shoulder or boneless pork chops, cut into 2-3-inch pieces
- 3 stalks lemongrass, roughly chopped
- 2 shallots, roughly chopped
- 3 cloves garlic
- 1/4 cup brown sugar
- 1/4 cup fish sauce
- 2 tablespoons lime juice (juice from 1 lime)
- 2 tablespoons vegetable oil
Instructions
Marinate the pork:
- Cut the pork shoulder into 2-3 inch pieces, about 1/4 inch thick. Set aside in a large mixing bowl or Ziploc bag.
- In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth.
- Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).
To grill the pork:
- Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. The internal temperature for the pork should reach 150F as read on a meat thermometer.
- Let the pork rest at room temperature for 5 minutes and serve.
To bake the pork:
- You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150 F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler.
- Let the pork rest at room temperature for 5 minutes, then serve.
Notes
How to store: Keep leftover grilled pork in an airtight container in the refrigerator for 3-4 days.
How to freeze uncooked pork: You can freeze pork either before or after you cook it. If freezing raw, I highly recommend marinating the pork, then wrapping tightly with plastic cling wrap and placing in a freezer bag, trying to get as much of the air out as possible before sealing. Frozen raw pork is best cooked and eaten within 6 months but will remain safe for longer.
How to freeze cooked pork: Store cooked Vietnamese pork in a freezer bag or airtight container for up to 2-3 months.
How to thaw: Thaw both raw or cooked frozen pork in the fridge overnight before cooking or reheating.
How to reheat: When reheating pork, you want to be mindful of not making it too dry. Coat your pork in extra marinate or even a splash of water. Then, wrap loosely in aluminum foil, leaving room for air to circulate, and pinch the sides closed. Bake at 400F in the oven for 5-15 minutes (depending on how much you are reheating) until warmed through. You can also reheat in the air fryer (without foil) at 350F for 5-10 minutes until warm.
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Cook Time: 20 minutes
- Category: Pork
- Method: Grill
- Cuisine: Vietnamese