Sweet, salty, charred and fragrant: Vietnamese grilled pork with perfectly caramelized edges
I often serve this as a snack or appetizer, slicing the chargrilled pork steaks into bite-sized pieces people can pick up with toothpicks for a salty, umami hit. Many are surprised this recipe uses pork butt (shoulder). Usually reserved for pulled pork or braises, pork butt is dismissed as tough, but when sliced thin it grills beautifully. Just like Korean chadolbaegi—thinly sliced brisket that cooks quickly over high heat—thin slices of a tougher cut require less chewing and feel tender.
Pork butt is marbled with flavorful fat and, when trimmed and sliced properly, becomes exceptional on the grill. Spend a bit of time removing large seams of fat, gristle, and any glandular pieces (you’ll recognize the gland as a grayish-yellow, jelly-bean-shaped lump) and discard them. Because you won’t be slow-cooking to break the shoulder down, trimming is important so each thin steak cooks evenly and cleanly.
Charcoal makes a big difference in this recipe. If possible, choose briquettes over propane—the live coals give the meat an aromatic, smoky edge you won’t get otherwise. This recipe draws inspiration from the vibrant street markets of Vietnam and Southeast Asia, where vendors grill meats over small charcoal fires. The burning coals add a distinct flavor and produce those dark, lacy caramelized edges that make the dish irresistible. Because the marinade contains a fair amount of sugar, pay close attention to the grill: caramelization happens slowly at first and then accelerates quickly, so flip often to avoid burning and achieve a deep, flavorful crust.
Vietnamese Grilled Pork with Lemongrass
- Author: Jess Pryles
Ingredients
Scale
5 lb pork butt
1/3 cup white sugar
3 tablespoons sambal chili
1/2 cup fish sauce
1/2 cup soy sauce
2 tablespoons vegetable oil
1 stalk lemongrass, chopped
5 cloves garlic, minced
1 teaspoon kosher salt
2 cups water
Instructions
- Cut the pork butt into thin steaks about 1/4 to 1/2 inch thick. Aim for consistent thickness rather than identical shapes. Trim away large seams of fat, gristle and any glandular pieces and discard them.
- Combine the sugar, sambal, fish sauce, soy sauce, vegetable oil, chopped lemongrass, minced garlic, kosher salt and water. Whisk until well blended. Pour the marinade over the pork steaks, cover, and refrigerate for at least 6 hours and up to 24 hours—overnight is best for flavor development.
- Prepare a grill with medium-high heat, around 450°F. While pork typically has a recommended internal temperature for safety, here the goal is a strong exterior sear to develop color and crust; properly seared thin steaks cook safely through quickly.
- Remove steaks from the marinade and grill them in batches if needed. Lay them over the hot coals and flip every 1–2 minutes. At first they’ll take color gradually, but once the sugars begin to caramelize the color will deepen quickly, so stay attentive. Cook, flipping frequently, until both sides show a deep, brown, grilled appearance with some charred, lacy edges—this is the signature finish of the dish.
- Optional: serve with sweet chili dipping sauce or nuoc cham for a bright, tangy accompaniment.