A sweet-savory grilled pork marinade with lemongrass, garlic, and a sriracha kick.
13 steps, about 25 minutes start to finish.
Prepare the Marinade: In a large mixing bowl, combine the soy sauce, fish sauce, honey, brown sugar, and vegetable oil. Mix well until the sugar dissolves.
Add the minced garlic, chopped shallots, chopped lemongrass, sriracha, hoisin sauce, black pepper, ground coriander, ground cumin, paprika, and lime juice. Mix thoroughly to combine all the ingredients.
Marinate the Pork: Place the thinly sliced pork shoulder in the marinade, ensuring each piece is well-coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Grill the Pork: Preheat your grill to medium-high heat.
Remove the pork from the marinade, allowing any excess marinade to drip off.
Grill the pork slices for about 4-5 minutes on each side, or until they are nicely charred and cooked through.
Rest and Slice: Once cooked, remove the pork from the grill and let it rest for a few minutes.
Slice the grilled pork into thin strips, suitable for your Bánh Mì sandwiches.
Assembly for Bánh Mì: Slice your Bánh Mì bread lengthwise.
Spread a thin layer of mayonnaise on one side of the bread.
Layer the grilled pork slices inside the bread.
Add pickled vegetables (like daikon and carrots), cucumber slices, fresh cilantro, jalapeño slices, and any other desired toppings.
“Marinate overnight if you can, then shake off the excess before it hits the grill. The honey and hoisin are full of sugar that scorches fast, so you want a char, not a burn.”
