Vietnamese Grilled Lemongrass Pork Belly (Ba Chỉ Nướng Sả)
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Prep Time
1 hr
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Cook Time
mins
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Servings
2 people
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Course
Main Course, Dinner
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Cuisine
Vietnamese
Vietnamese Grilled Lemongrass Pork Belly (Ba Chỉ Nướng Sả)
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Ba Chỉ Nướng Sả features pork belly marinated in a Vietnamese-style lemongrass marinade and grilled to juicy perfection. This delicious dish pairs well with rice, rice noodles, or Vietnamese Bánh Mì. The best part? It's super easy to make at home.
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Ingredients
- 1.1 pound pork belly (500g) (cut into 0.4 inch (1cm) thick slices, rind removed)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 stalks lemongrass
- 1 clove garlic
- 1 sprig scallion
- 1 tbsp sweetened condensed milk (or honey)
- 1 tbsp sugar
- 1 tbsp oyster sauce
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Instructions
Marinating:
- In a blender, blend together lemongrass, scallions, garlic, and a few tablespoons of water until smooth. While you could mince the ingredients with a knife, using a blender saves time and avoids any uncomfortable lumps in the marinade.
- Marinate the pork belly with this mixture, fish sauce, soy sauce, oyster sauce, sugar, and sweetened condensed milk. Let the meat rest for at least 1 hour, or ideally overnight. Before cooking, remove it from the fridge and let it sit at room temperature for 30 minutes.
Pan-grilling:
- Preheat your grill pan over medium-low heat.
- Pan-fry each side of the pork belly for 7-9 minutes.
Air-frying:
- Cook the pork belly in the air fryer for 10 minutes on each side at 390°F (200°C).
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