Pork neck is the preferred cut for Vietnamese grilled pork — the high fat content prevents drying on the grill while absorbing the lemongrass and fish sauce marinade beautifully.
Serves 4 peoplePrep 20 minCook 15 min
Ingredients & method
Ingredients
800 g pork neck, sliced 1 cm thick
3 stalks lemongrass, white part only, finely minced
4 garlic cloves, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp vegetable oil
1 tsp five-spice powder
Vermicelli rice noodles, cucumber, fresh herbs, nuoc cham to serve
Method
1Combine lemongrass, garlic, fish sauce, soy sauce, honey, oil, and five-spice. Coat pork slices thoroughly. Marinate for at least 2 hours, or overnight.
2Heat a charcoal grill or cast-iron griddle to very high heat. The high fat content means this cut benefits from intense heat.
3Grill pork slices 3–4 minutes per side until well caramelised with charred edges — the honey and sugar will help create colour quickly.
4Rest 2 minutes. Serve over vermicelli noodles with sliced cucumber, bean sprouts, fresh herbs, and nuoc cham on the side.
Useful gear for this recipe
$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
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Chef's tip Pork neck is sold in Vietnamese butchers as a thicker cut — slice it yourself with a sharp knife or ask the butcher to slice it for grilling.
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