Vietnamese barbecued pork with garlic and egg fried rice

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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I bought four new cookbooks over the weekend — two Vietnamese and two Malaysian — and, so far, I’ve cooked two dishes from recipes in the cookbooks. I thought I’d start with the simpler ones since I’m not that familiar yet with Vietnamese and Malaysian cooking. We had grilled pork, Vietnamese style, last night. There’s nothing different about the grilling part, of course, but the ingredients that went into the marinade formed an interesting combination, to say the least.

Vietnamese barbecued pork with garlic and egg fried rice

Fish sauce (patis) instead of salt, honey, oyster sauce, hoisin sauce, garlic, onions and lots of freshly ground black pepper… The marinade was so thick that, once rubbed into the meat, there’s really no need to turn the meat while marinating.

The recipe is easy to remember too. For every half kilo of meat, two tablespoonfuls each of fish sauce, honey, hoisin sauce and oyster sauce; two cloves of garlic, finely minced; two shallots, finely chopped; and as much black pepper as you like.

Marinate the meat for at least an hour (two hours would be a better idea) then grill over live coals or in a convection oven. Don’t grill too close to the heat though (if grilling in the convection oven, keep the temperature to a maximum of 160oC) because the exterior will burn fast because of the honey and the hoisin sauce.

When one side is nicely browned, turn the meat over to brown the other side. Chop the meat into bite-size pieces before serving.

The original recipe (from Homestyle Vietnamese Cooking by Nongkran Daks and Alexandra Greeley) was for a barbecue — the kind you thread into bamboo skewers. If you want to cook the pork that way, cut the meat before marinating.

For an even more special meal, serve your pork barbecue with garlic and egg fried rice.

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July 31, 2007  Print This Post   
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Comments

6 Responses to “Vietnamese barbecued pork with garlic and egg fried rice”
  1. joanna says:
    August 1, 2007 at 11:44 pm

    hi! we saw your entry on beef adobo the other day, and were eager to try it. but i couldn’t find the entry today (even with the google search, the entry is there but the page is different). it seems to be “gone”! or maybe i’m the one just lost? :-/ thanks in advance for your help.

    Reply
  2. Connie says:
    August 2, 2007 at 1:49 am

    Hmmm… the old link does not redirect to one new one? Here’s the link.

    Reply
  3. Janet says:
    August 9, 2007 at 11:47 pm

    I love Vietnamese food! One of my favorite is their barbecue porkchop which is heavenly good. I will try this recipe!

    Thanks Connie and God bless.

    Reply
  4. Hershy says:
    July 26, 2008 at 7:56 pm

    Hi Ms Connie.I try your recipe Macaroons and it turn out well.My husband really like it.Thank you so much to sharring your recipes.God Bless

    Reply
  5. Nina says:
    August 31, 2009 at 9:43 am

    Hello!

    I tried your Korean beef stew recipe and it was a hit with my husband. Now he thinks I’m the best cook in the world! ;-) hahaha! Thanks!

    Would love to try this recipe since I’m a big fan of Vietnamese food. The problem is that we live in a condo and we don’t have the option of grilling. Do you think this recipe would turn out fine even if it’s just fried? What do you think? Thanks again. ;-)

    Reply
    • Connie says:
      August 31, 2009 at 1:21 pm

      A convection (electric, fan-assisted) oven will yield comparable results. Or even a conventional oven (gas or electric) with a broil setting.

      Reply
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