Vietnamese Barbecued Pork

The barbecue normally means the preparation of meat outdoors as the main food for the celebration of events like the 4^th of July. The Vietnamese have a barbecued meat recipe for grilling on a stovetop or baking in an oven. Pork and beef are two kinds of meat used for this recipe. This meal can be served with rice noodles, rice, and sandwiches. If travelers visit Vietnam, barbecue sandwiches are a snack street food and are very famous. Today, I will share this recipe with reduced size portions, so anyone can prepare and enjoy this dish.

Ingredients:
1 lb. pork butt, sliced against the grain but not too thin
Marinade ingredients:
2 shallots,
3 garlic cloves
1 tbs minced lemongrass
1 tbs sugar
1 tsp honey
2 tbs fish sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mushroom seasoning
1/4 cup oil

Directions:
Combine the shallots, garlic, and lemongrass into a mini food processor and blend into paste. Remove and place into a mixing bowl. Add the rest of the marinade ingredients and mix well.
Marinate meat in the shallots-garlic-lemongrass mixture for at least an hour or overnight.

For baking:
Preheat oven to 350°.
Line a baking pan with foil. Arrange the pork on the foil in overlapping slices.

Bake for 20 minutes on one side and then turn over to bake the other side for another 15 minutes.

For grilling:
Heat a cast-iron pan or a nonstick pan with very little oil. Place pork slices on the pan and grill each side for 5 minutes.

Serve with sweet Vietnamese dipping sauce using the following ingredients:
2 tbs fish sauce
2 tbs coconut water or water
2 tsp sugar
1 garlic clove, minced
1 tsp lemon juice
1 red hot chili slice

Mix all together (adjust for your taste with more or less sugar, lemon juice, and chili).