Let me know your thoughts on this recipe.
I love meat on a stick, I truly do. I think it is one of those foods that when you have it, that you love the experience of eating meat off of the stick, or one that you want to go back for more. Well, this is not meat on a stick. It really could be placed on a skewers and grilled, but instead, I kept them off the ‘stick’, but this did not prevent anyone from going back for more!
Due to the wonderful weather we have been having, I decided that it was time to to make some grilled barbecue pork. Pork so delicious that it will really get your friends and family talking for some time to come. I suppose you could use several types of pork, but I think that pork shoulder (or butt) works really well on this recipe due to some of its marbeling. You will want to let this one marinate overnight, but at least three hours will suffice as well.
Consider this a really great meat snack, but one that you could eat off a skewer, or one that you can place on a sandwich or on a salad.
- Pork Should, thinly sliced (amount dependent on guests)
- 1 bulb of garlic, minced
- 5 tbsp of fish sauce
- 5 tbsp of granulated sugar
- 1 tbsp of black pepper
- Juice of one lime
- 1/2 cup of water
- 1/4 cup of granulated sugar
- 1/3 cup of fish sauce
- 1 garlic clove, minced
- 1 tbsp Sriracha (chili sauce)
Start by getting a ziplock bag ready, and add in your thinly sliced pork shoulder. In a small bowl, add in the garlic, sugar, fish sauce, and pepper. Mix well. Toss this into the ziplock bag along with the pork, and give a massage for a couple of minutes, making sure you get all of the pieces. Seal the bag, leaving a bit of room to squeeze out the remaining air, and finally get a good seal. Place in the refrigerator overnight.
The next day, when you are ready to go, get your grill ready and get it to a medium to high heat. Place the thin slices of pork onto the grill and grill each side, watching carefully, for about 3-5 minutes per side. I say to watch carefully as there is sugar in this marinade, not only that but pork should has some great fat content, which both can really get the grill all happy.
The goal here is to get a nice carmelization on the meat. Remove from the grill and set aside.
To make the sauce, which is optional, add everything to a bowl, and whisk until the sugar breaks down. If you are making a salad, add the meat to a some rice noodles, lettuce, carrots, and cucumbers, and drizzle the sauce on top. If you are going with a sandwich, drizzle some sauce on a nice warmed demi-baguette, top with the pork, drizzle some more sauce, and top with shredded carrots, cucumbers, and lettuce.
I can’t say enough about this recipe. Let me know your thoughts on this one.