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Grilled Pork with Vermicelli (photos)

chashans
chashans Posts: 418
in EggHead Forum
Pork Butt sliced 1/4" thick and marinated over night in a lemon grass, shallot, garlic, sugar and fish sauce blend. The Vietnamese call it Thit Nuong. It made a superb lunch today.
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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Comments

  • SGH
    SGH Posts: 28,791
    Looks incredible! Going to have to try that myself.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Little Steven
    Little Steven Posts: 28,817
    Nice cook! I just watched a Maangchi grilled belly video today and was planning it for the weekend.

    Steve 

    Caledon, ON

     

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  • Mattman3969
    Mattman3969 Posts: 10,457
    Looks awesome!!!  Plating looks Fabulous

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Aquacop
    Aquacop Posts: 481
    Looks great, where did you get the grates?
    LBGE 2013 Located in Savannah, Georgia
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  • minniemoh
    minniemoh Posts: 2,145
    Can you post the recipe? Looks great! Do you think it would work with 1/2 in thick pork steaks (they're cut from the shoulder)?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • chashans
    chashans Posts: 418
    Aquacop said:
    Looks great, where did you get the grates?
    I found the grates at an Asian market here in San Diego.  $2.95 each.  Two of them fit perfect without cutting off the handles. My win!
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • chashans
    chashans Posts: 418
    minniemoh said:
    Can you post the recipe? Looks great! Do you think it would work with 1/2 in thick pork steaks (they're cut from the shoulder)?
    • 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
    • 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
    • 1/4 cup sugar
    • 2 tbs fish sauce
    • 1 tbs ground pepper
    • 2-3 cloves garlic, minced (use more according to taste)
    • 2-3 shallots, minced.
    • 3 tbs sesame oil
    • 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
    • 3 tbs roasted sesame
    • flexible grilling basket or indoor grill

    Cut any large pieces of sliced pork into roughly 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Grilling on an indoor grill however, is perfectly acceptable.

    For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs.

    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • chashans
    chashans Posts: 418
    minniemoh said:
    Can you post the recipe? Looks great! Do you think it would work with 1/2 in thick pork steaks (they're cut from the shoulder)?
    Yes, I think that it will work with a thicker cut. But be careful with the heat as it has sugar in the recipe and might brown/burn easily. Perhaps consider an indirect cook.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • BigWings
    BigWings Posts: 172
    I am so doing this with my next pork shoulder.    That picture with them piled up just after the cook is the best piece of carnivore porn I've seen in ages.   

    New Brunswick, Canada

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  • chashans
    chashans Posts: 418
    BigWings said:
    I am so doing this with my next pork shoulder.    That picture with them piled up just after the cook is the best piece of carnivore porn I've seen in ages.   
    A big "thank you" BigWings!
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • GeorgeS
    GeorgeS Posts: 955
    Man I'm gonna need a roll of paper towels! That is beautiful and I have just drooled all over my iPad!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • chashans
    chashans Posts: 418
    GeorgeS said:
    Man I'm gonna need a roll of paper towels! That is beautiful and I have just drooled all over my iPad!
    Funny!  Thank you GeorgeS.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • Griffin
    Griffin Posts: 8,200
    Wow!! That sounds (and looks) delicious.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • RV10Flyer
    RV10Flyer Posts: 140
    Looks awesome, what is in the two dipping sauces?

    North Texas

    XL and Small BGE

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  • chashans
    chashans Posts: 418
    RV10Flyer said:
    Looks awesome, what is in the two dipping sauces?
    Thank you.  On the left is soy sauce with fresh chopped Thai pepper. On the right is Nuoc Mam Cham.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • caliking
    caliking Posts: 18,731
    Bravo! Love the pics and the grub. And thanks for the recipe!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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