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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
What to ask for
This recipe calls for Pork neck. Can't get it where you are?
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.
Cook this well
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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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