Grilled Pork with Fish Sauce - pork

Method

• Put the pork and fish sauce in a plastic bag, and eliminate as much air as possible.
• Put the closed bag on a plate to catch any leaks, and marinate in the refrigerator.
• Turn it over once a day.
• This is how it looks after marinating for one week, when it's perfect.
• Take the pork out of the bag and wash off the surface lightly.
• When you slice the meat, the inside will be a bright pink, which is the sign that the meat has properly matured.
• Cut into 8 mm thick slices.
• Line the slices on an oven grill pan, and cook for about 20 minutes.
• After 20 minutes, watch the meat so that it doesn't get burned.
• The cooked pork will have lost an amazing amount of fat, and be crispy and juicy.
• Please ignore the onion in the photo.
• Sprinkle on a bit of lemon juice and enjoy.
• It's also great with a little wasabi.
• I recommend it!
• Yuzu pepper paste is too salty and counteracts the taste of the fish sauce, so I don't recommend it.
• Try it with lots of lemon and black pepper!
• The example shown here was cooked on a grill under high heat.
• If you live in Japan and use a fish grill, you can cook with that as well.
• Our grill has a single heat source, so I need to turn it over once.
• Cook both sides until crispy.
• I tried using pork shoulder too.
• Belly is good, but roast works well also.