Vietnamese five spice grilled pork is one of my favourite choice for adding to summer salad. It brings the smoky and crispy taste of grilled meat combining with fresh salad so you will be more enjoyable to eat salad during the long season.
In order to make a good five spice grilled pork, I would like to recommend choosing a bit fatty part of pork - like nape of the neck because it will keep the meat very moisture and crispy after grilling.
Ingredients:
2 kgs of pork
30 grams of five spice powder
4 table spoons of soy sauce
3 table spoons of syrup or honey
1 table spoon of BBQ sauce ( optional)
1 table spoon of chilli powder ( optional)
1 table spoon of minced garlic
You can cut the pork into the size of pork steaks but a little bit thicker to reduce the risk of dry grilled pork. Then marinating the pork with all the above ingredient and keeping it in the fridge overnight or at least 4 hours.
You should put marinated meat on the rack like in the above picture so it can make the texture of grilled meat better. After turning on the oven at 175 degrees, put the rack into the oven for 15 minutes and then take it out, turn the sides and sweep the marinated liquid on the surface of meat. Then grill for another 15 minutes, turn off the oven and let it rest in the oven for 10 minutes.
Ready to serve with salad and noodle.
How to make the sauce for salad:
mix the fish sauce, vinegar and sugar following the ratio 1:1:2 and add crushed garlic and sliced chilli! Pouring the sauce when it is eating time











