Ingredients for Grilled Meat
Pork or beef: 1kg (opt for pork belly, shoulder, or tenderloin; sirloin or brisket for beef)
Garlic: 4-5 cloves, minced
Shallots: 3 bulbs, minced
Lemongrass: 2 stalks, minced
Honey: 2 tablespoons
Fish sauce: 3 tablespoons (choose premium, pure quality)
Oyster sauce: 1 tablespoon
Soy sauce: 2 tablespoons
Cooking oil: 2 tablespoons
Brown sugar: 1 tablespoon
Black pepper: 1 teaspoon, freshly ground
MSG: 1/2 teaspoon (optional)
Chili powder or fresh chili: 1 teaspoon (adjust to taste)
Pear or apple juice: 100ml (tenderizes meat; coconut water is a great alternative)
Seasoning granules: 1 teaspoon
Sesame oil: 1 teaspoon (adds signature aroma)
Tools
Large mixing bowl for marinade
Food-safe gloves (for marinating)
Grill, skillet, or charcoal grill setup
Preparation Steps
Step 1: Prepare the Meat
Rinse meat under cold water and pat dry with paper towels.
Slice into thin strips (0.5-1cm) for better flavor absorption. For ribs, cut into bite-sized pieces.
Gently pound meat with a mallet to break fibers, ensuring tenderness.
Step 2: Mix the Marinade
In a large bowl, combine minced garlic, shallots, lemongrass, honey, fish sauce, oyster sauce, soy sauce, oil, brown sugar, pepper, MSG, chili, fruit juice, seasoning granules, and sesame oil.
Whisk until smooth and caramel-hued. Taste and adjust seasoning (add fish sauce for saltiness or honey for sweetness).
Step 3: Marinate the Meat
Place meat in the bowl, pour marinade over, and use gloves to coat evenly.
Cover with cling film and refrigerate for 4-6 hours (overnight yields best results).
Step 4: Grill the Meat
Oven method: Preheat to 200°C. Arrange meat on foil-lined tray. Grill for 15-20 minutes, flipping halfway. Brush with marinade for gloss.
Charcoal method: Grill over hot coals, turning frequently for even browning. Brush marinade during cooking.
Pan method: Heat non-stick skillet with oil. Grill on medium heat until both sides caramelize.
Step 5: Serve
Perfectly grilled meat boasts a glossy brown hue, rich aroma, and melt-in-your-mouth texture.
Plate with scallions or cilantro. Pair with rice, baguettes, or wrap in rice paper with herbs, cucumber, and chili-lime dipping sauce.
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