Vietnamese Pork Marinade

Vietnamese Pork Marinade

A lemongrass-fish sauce marinade that turns grilled pork sweet, smoky, and deeply savory.

Total 20 min Makes 16 oz Calories 65/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Shellfish, Soy

This marinade blends fish sauce, garlic, shallot, and lemongrass with a touch of caramelized sugar for the balance of salty, sweet, and aromatic notes typical of Vietnamese grilled pork dishes like thit heo nuong. It works well on pork shoulder, chops, or belly destined for the grill or broiler, and suits rice bowls, banh mi, or vermicelli noodle salads.

Ingredients

  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 stalks lemongrass, tender inner parts only, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon honey

Method

  1. In a medium bowl, whisk together the fish sauce, brown sugar, vegetable oil, honey, oyster sauce, and dark soy sauce until the sugar dissolves.

  2. Stir in the minced garlic, shallot, lemongrass, and black pepper until evenly combined.

  3. Use immediately to marinate pork, or transfer to a jar and refrigerate for up to 5 days.

  4. Pour the marinade over sliced or cubed pork in a bowl or resealable bag, coating all pieces thoroughly.

  5. Cover and refrigerate the pork to marinate, allowing at least 2 hours and up to overnight for best flavor.

  6. Grill or broil the marinated pork over medium-high heat, turning occasionally, until charred at the edges and cooked through, about 4 to 5 minutes per side.

Rate this recipe

★ 3.9 (1)

Vietnamese Pork Marinade

This marinade blends fish sauce, garlic, shallot, and lemongrass with a touch of caramelized sugar for the balance of salty, sweet, and aromatic notes typical of Vietnamese grilled pork dishes like thit heo nuong. It works well on pork shoulder, chops, or belly destined for the grill or broiler, and suits rice bowls, banh mi, or vermicelli noodle salads.

20 min 16 oz 65 cal

Ingredients

  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 stalks lemongrass, tender inner parts only, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon honey

Method

  1. 1

    In a medium bowl, whisk together the fish sauce, brown sugar, vegetable oil, honey, oyster sauce, and dark soy sauce until the sugar dissolves.

  2. 2

    Stir in the minced garlic, shallot, lemongrass, and black pepper until evenly combined.

  3. 3

    Use immediately to marinate pork, or transfer to a jar and refrigerate for up to 5 days.

  4. 4

    Pour the marinade over sliced or cubed pork in a bowl or resealable bag, coating all pieces thoroughly.

  5. 5

    Cover and refrigerate the pork to marinate, allowing at least 2 hours and up to overnight for best flavor.

  6. 6

    Grill or broil the marinated pork over medium-high heat, turning occasionally, until charred at the edges and cooked through, about 4 to 5 minutes per side.