Ingredients
- 1 lb boneless pork shoulder steak, about 1/2 inch thick
- 1 1/2 to 2 Tbsp granulated or light brown sugar
- 1 Tbsp chopped garlic
- 1 Tbsp chopped shallot
- 1 stalk lemongrass, trimmed and finely chopped
- 1/4 tsp black pepper
- 1 1/2 tsp dark soy sauce
- 1 1/2 tsp fish sauce
- 1 Tbsp oil
Instructions
Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
Add the pork, and turn to coat 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 45 minutes to remove some of the chill before grilling.
Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.
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