Thit Nuong (Vietnamese Grilled Pork)

Ingredients

• 2 lbs pork shoulder, boneless
• 3 tablespoons low-sodium fish sauce
• 2 tablespoons palm sugar or brown sugar
• 5 cloves garlic cloves
• 1 shallot shallot, medium
• 1 tablespoon fresh turmeric root
• ½ teaspoon black pepper, freshly ground
• 2 tablespoons vegetable oil
• ¼ cup fresh cilantro, coarsely chopped
• 2 scallions scallions, green parts only, sliced
• 1 lime lime, cut into wedges
• 2 cups steamed jasmine rice

Instructions

1. 1

   Cut the 2 lbs pork shoulder into 1.5-inch thick slices about 4 inches wide. This thickness ensures the meat stays juicy inside while the surface caramelizes nicely on the grill.

2. 2

   Make the marinade: Peel 5 garlic cloves and 1 medium shallot, roughly chop them both, and mash them together in a mortar and pestle or small food processor until they form a rough paste. Peel and finely grate 1 tablespoon of fresh turmeric root on a microplane (or use 1 teaspoon ground turmeric if you can't find fresh). Add the garlic-shallot paste, turmeric, 3 tablespoons fish sauce, 2 tablespoons palm sugar, 0.5 teaspoon freshly ground black pepper, and 2 tablespoons vegetable oil to a large bowl and stir until the sugar dissolves.

3. 3

   Add the pork slices to the marinade bowl and turn each piece several times to coat evenly on both sides. Let the pork sit at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours — longer marinating deepens the flavor, but even 15 minutes will yield great results.

4. 4

   Preheat a grill (charcoal or gas) to medium-high heat — you want the grate hot enough that a drop of water sizzles on contact and evaporates in 1-2 seconds. If using charcoal, arrange coals in a mound so you have a hotter side and a cooler side for better control.

5. 5

   Remove the pork from the marinade and let excess liquid drip back into the bowl — do not wipe the meat dry, as the marinade coating creates those signature caramelized, sticky edges. Place the pork slices directly on the grill grate, laying them away from you to avoid splashing.

6. 6

   Grill for 4-5 minutes on the first side without moving the meat — you're looking for a dark, mahogany-brown caramelization and should smell an intoxicating char. Flip each piece and grill the second side for another 3-4 minutes until the internal temperature reaches 160°F on an instant-read thermometer inserted into the thickest part.

7. 7

   During the last 30 seconds of grilling, brush any remaining marinade from the bowl onto the top side of each piece using a grill brush — this builds a glossy, caramelized coating.

8. 8

   Transfer the grilled pork to a cutting board and rest for 3-5 minutes — the internal temperature will rise another 5°F during resting, and the meat will retain more juices.

9. 9

   Scatter 0.25 cup coarsely chopped fresh cilantro and the sliced green parts of 2 scallions over the pork. Serve alongside 2 cups steamed jasmine rice, lime wedges, and extra fish sauce or sriracha on the side for drizzling. Guests can tear the pork into smaller pieces and wrap it with fresh herbs and rice for maximum flavor.

Tools you’ll need

• mortar and pestle (or small food processor)
• microplane
• large mixing bowl
• charcoal or gas grill
• grill grate
• grill brush
• instant-read thermometer
• cutting board

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