Thit nuong - Vietnamese grilled pork

Firemunkee · February 03, 2018, 09:18:02 PM

I've only made this once and I've been wanting to do it again. Had two friends come over so this was it! Traditional calls for pork butt so I picked one up, trimmed it, sliced it and marinaded over night. Skewered it up and grilled over direct heat.

I made 4# thinking there would be plenty of leftovers since our friends don't eat much. Nope, wrong, only 2 skewers left. One of them also said it was better than any restaurant and I made one of his favorite foods even more favoriter. I guess the compliments and happy bellies are a fair trade off for little left overs

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Fire Starter · February 03, 2018, 10:22:45 PM

Dude that looks sick can u send the recipe or pm it if ya don't want to share

have u seen the bird on YouTube she's got a bucket of coal a bit of wire mesh and puts us all to shame, even smashes the ants into it. I'm not sure where she is from but it's worth a look I'll find the link

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Firemunkee · February 03, 2018, 10:30:33 PM

Here is the recipe I used https://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

I have not seen that on YouTube. I look forward to checking it out. I considered buying a meat basket but I didn't see myself using it for anything except this dish so I passed since I have a bunch if skewers.

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Fire Starter · February 03, 2018, 11:09:00 PM

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Fire Starter · February 03, 2018, 11:19:28 PM

That looks very authentic, even down to the fried shallots

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au4stree · February 04, 2018, 03:31:15 AM

Looks good

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mhiszem · February 04, 2018, 04:48:05 AM

Yum!

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Firemunkee · February 04, 2018, 05:08:33 AM

Quote from: Fire Starter on February 03, 2018, 11:19:28 PM
That looks very authentic, even down to the fried shallots

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Thanks, that was aim since I am Vietnamese

I had the nước chấm (fish sauce based dipping/garnishing sauce) and mở hành (scallion and oil concoction) too.

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Fire Starter · February 04, 2018, 05:12:34 AM

Quote from: Firemunkee on February 04, 2018, 05:08:33 AM
Quote from: Fire Starter on February 03, 2018, 11:19:28 PM
That looks very authentic, even down to the fried shallots

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Thanks, that was aim since I am Vietnamese

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Lol that's cheating hahah

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HoosierKettle · February 04, 2018, 06:18:09 AM

WOW! How long did they take? Being pork butt and thin cuts, do you just take a bite of one to test for desired texture and doneness?

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Firemunkee · February 04, 2018, 10:53:57 AM

Quote from: HoosierKettle on February 04, 2018, 06:18:09 AM
WOW! How long did they take? Being pork butt and thin cuts, do you just take a bite of one to test for desired texture and doneness?

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I should have timed but I'd say about 15 minutes? And yes because they are slices you do a taste test. The slices were thicker than I would have liked, but given that I was able to use a thermometer. It was difficult slicing the pork butt really thin. I guess I could have stuck it in the freezer for 30 minutes or so to harden it up.

I cooked it direct and covered. If they were thinner I probably wouldn't have covered. There is a ton of sugar in the marinade so I also covered to reduce the strength of the coals. I flipped after about 5 minutes and all the char you see is from the first 5 minutes. They didn't char after that. Then they were on for maybe 10 more minutes. The slices ranged from 145-155 IT at that time so I did a taste test and pulled them off. They were a bit tough but I suppose that is to be expected given that it's port butt and they weren't the thinnest of slices; they weren't any tougher than what you would find at a restaurant that doesn't slice them thin enough.

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JimmySnz · February 04, 2018, 01:41:49 PM

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Big Dawg · February 05, 2018, 02:13:52 PM

Oh yeah, those look real tasty ! ! !

BD

GoAnywhereJeep · February 05, 2018, 02:20:49 PM

Awesome!

Firemunkee · February 06, 2018, 09:31:36 PM

Round 2. Wife wanted more since we didn't have left overs haha. This time sliced up an entire 8.5# pork butt. Trimmed the fat, had a lot less than the previous one so got more meat from this one. Got what I could off the bone. Was able to slice it a little thinner this time. Took about 10 minutes total over direct heat.

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Thit nuong - Vietnamese grilled pork