1 pound boneless pork shoulder, about 1/2 inch thick
Marinade:
2 T sugar
1 T chopped garlic
1/4 cup chopped onion or 1 shallot
1 stalk lemongrass, trimmed and finely chopped (approx 3 T)
1/4 tsp black pepper
1 1/2 T dark (tamari) soy sauce
1 1/2 T fish sauce
1 T canola oil
2 T sugar
1 T chopped garlic
1/4 cup chopped onion or 1 shallot
1 stalk lemongrass, trimmed and finely chopped (approx 3 T)
1/4 tsp black pepper
1 1/2 T dark (tamari) soy sauce
1 1/2 T fish sauce
1 T canola oil
1. Cut the pork shoulder into pieces about 3 to 4 inches.
2. In a food processor, blend to a fine paste the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. Add the pepper, soy sauce, fish sauce, and oil until combined.
3. Add the pork to marinade in a zipcoat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 30 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through.
