Vietnamese Grilled Pork and Vegetables (Thịt Nướng)
Tender pork marinated in Vietnamese spices grilled with charred vegetables, inspired by Dalat street food. Served sizzling with fresh herbs and dipping sauce.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb pork shoulder or tenderloin
- 4 cloves garlic cloves, minced
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp honey
- ½ tsp black pepper
- 2 whole bell peppers (red or yellow)
- 1 medium zucchini
- 1 medium red onion
- 2 tbsp vegetable oil
- ¼ cup fresh cilantro
- ¼ cup fresh mint leaves
Instructions
- 1
Slice the pork shoulder into 0.5-inch thick pieces or bite-sized chunks. In a bowl, whisk together minced garlic, fish sauce, lime juice, honey, and black pepper until the honey dissolves completely. The marinade should smell pungent and aromatic.
- 2
Add the pork pieces to the marinade, tossing well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor. This allows the fish sauce and garlic to penetrate the meat.
- 3
While the pork marinates, cut the bell peppers, zucchini, and red onion into 1-inch chunks or slices. Toss the vegetables in a separate bowl with 1 tbsp of vegetable oil, salt, and pepper until lightly coated.
- 4
Preheat a grill pan or cast-iron skillet over medium-high heat until a drop of water immediately sizzles and evaporates, about 2-3 minutes. Lightly oil the hot surface with the remaining vegetable oil using a brush or cloth.
- 5
Working in batches to avoid overcrowding, place the marinated pork pieces on the hot grill pan in a single layer. Sear for 3-4 minutes per side without moving them, until deep golden-brown caramelization forms and the edges are lightly charred.
- 6
Once the pork is cooked through (internal temperature of 160°F), transfer to a warm plate. Add the vegetable chunks to the same pan and grill for 4-5 minutes, stirring occasionally, until tender and blistered.
- 7
Return the pork to the pan with the vegetables and toss everything together over medium-high heat for 1 minute to combine flavors. The vegetables should be slightly softened with charred edges, and the pork should be no longer pink inside.
- 8
Transfer the sizzling pork and vegetables to a serving plate and top with fresh cilantro and mint leaves. Serve immediately while hot alongside lime wedges and additional fish sauce for dipping.
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