Name: Vietnamese Grilled Pork
Prep time: 30 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 75 ml undefined; 50 ml undefined; 75 g undefined; 50 ml undefined; 4 cloves undefined; 2 pcs undefined; 800 g Pork Tenderloin (skinless); 2 stalks undefined; 3 cloves undefined; 20 g undefined; 20 g undefined; 15 ml undefined; 30 g undefined; 1 g undefined; 250 g undefined; 250 g undefined; 100 g undefined; 8 g undefined; 8 g undefined; 10 g undefined; 10 g undefined; 35 g undefined

Preparation

✓

Bring water to a boil, turn off heat, stir in sugar and fish sauce until dissolved. Let cool.

75 ml Water75 g Sugar50 ml Fish Sauce

✓

Finely mince chili and garlic, then mix with lime juice into the cooled sauce base.

2 pcs Chili4 cloves Garlic50 ml Lime Juice

✓

Remove skin from pork, lightly prick both sides with a knife. Rub the pork with a blended mixture of lemongrass, garlic, coconut sugar, dark soy sauce, fish sauce, oyster sauce, and salt. Refrigerate for at least 3-4 hours.

800 g Pork Tenderloin (skinless)2 stalks Lemongrass4 cloves Garlic20 g Coconut Sugar20 ml Dark soy sauce30 g Oyster Sauce1 g Salt

✓

Shred cucumber and carrots. Finely chop basil, cilantro, and spring onions. Mix all sides in a bowl.

250 g Cucumber250 g Carrot8 g Thai Basil10 g Cilantro/Coriander10 g Spring onion

Instructions

Cooking

1 ✓

Heat oil in a pan over medium heat.

2 ✓

Sear pork for 3-4 minutes per side until golden brown and cooked through (internal temp 63°C).

3 ✓

Let the meat rest for 3-5 minutes before slicing and plating with sauce and sides.

Chef's

Bring to room temperature: Take the meat out of the fridge 15-20 minutes before cooking.
The 'Rest' is essential: Allow the meat to rest for 3-5 minutes after cooking to lock in the juices.
Check for doneness: Modern pork tenderloin is best served with a hint of pink (63°C internal temperature).

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