Com Thit Nuong (Vietnamese Grilled Pork with Rice)

Ingredients

• Pork shoulder (1 lb, thinly sliced)
• Garlic (4 cloves, minced)
• Lemongrass (2 stalks, minced)
• Fish sauce (3 tablespoons)
• Soy sauce (2 tablespoons)
• Sugar (1 tablespoon)
• Vegetable oil (1 tablespoon)
• Steamed rice (2 cups, cooked)
• Cucumber (1, thinly sliced)
• Lettuce (1 cup, shredded)
• Mint leaves (1/4 cup, fresh)
• Roasted peanuts (1/4 cup, crushed)
• Lime wedges (2, for serving)

Instructions

1. In a medium bowl, whisk together the minced garlic, minced lemongrass, fish sauce, soy sauce, sugar, and vegetable oil to create a fragrant marinade.
2. Add the sliced pork shoulder to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor absorption.
3. Preheat your grill to medium-high heat. If you're using a grill pan, heat it over medium-high heat on the stovetop.
4. Remove the pork from the marinade and let the excess marinade drip off. Grill the marinated pork slices for about 3-4 minutes on each side, or until they are cooked through and have developed a beautiful char. The caramelization is key to enhancing the flavor!
5. Once grilled, remove the pork from the grill and allow it to rest for a few minutes to keep the juices locked in.
6. To assemble, place a generous scoop of warm steamed rice on each plate. Arrange the grilled pork slices on top of the rice.
7. Garnish the dish with fresh cucumber slices, crisp shredded lettuce, aromatic mint leaves, and a sprinkle of crushed roasted peanuts. Serve each plate with lime wedges for an added zesty touch.