How to Marinate Vietnamese Grilled Pork: 9 Marinades Plus Dipping Sauces

Grilled pork is a favorite at Vietnamese tables, and what makes or breaks it is the marinade: the right seasonings in the right proportions. Below are the two core marinades taught at a professional Vietnamese chef-training school, a traditional one and a restaurant-style BBQ version, followed by seven more variations and a roundup of dipping sauces so you can put together a complete grilled-pork feast.

Traditional Vietnamese grilled pork marinade

Ingredients

• 500 g (1 lb) pork shoulder (with some fat)
• 500 g (1 lb) pork belly
• 1 shallot (or small red onion)
• 1 head garlic
• 3 scallions
• 1 tablespoon honey
• Seasonings: salt, sugar, seasoning powder (or chicken bouillon), fish sauce, ground pepper, cooking oil, oyster sauce, chili sauce

Preparation

Peel the garlic and shallot, crush, and mince. Wash the pork in lightly salted water, rinse, and drain. Cut the meat into medium pieces and pound lightly with a meat mallet to tenderize.

Method

Place the pork in a large bowl and add 1 tablespoon seasoning powder, 1 tablespoon sugar, 1 tablespoon fish sauce, 1 tablespoon honey, 1 tablespoon oyster sauce, 1 tablespoon cooking oil, 1 tablespoon minced garlic, and 1/2 teaspoon ground pepper. Mix well, then, wearing gloves, squeeze and massage the meat so it absorbs the seasoning. Marinate for about 3 hours. Grill over charcoal or in the oven.

BBQ-style grilled pork marinade

Preparation

Peel and mince the garlic and ginger. Dissolve 1 tablespoon cornstarch in 50 ml (3 tablespoons) water until smooth. In a small saucepan, dissolve 3 tablespoons brown sugar in another 50 ml (3 tablespoons) water. Wash 500 g (1 lb) pork belly in lightly salted water, rinse, drain, and cut into slightly larger, thicker pieces.

Method

Add to the brown sugar pan: 2 tablespoons soy sauce, 1 1/2 tablespoons Korean chili paste (gochujang), 1 teaspoon ground pepper, 1 tablespoon sesame oil, 1 tablespoon minced ginger, and the minced garlic. Stir well.

Bring the mixture to a boil over medium-high heat, then lower the heat, stir in the cornstarch slurry, and simmer over medium heat until thickened. Turn off the heat and let cool completely. Coat the pork in the cooled BBQ sauce and marinate for 3–4 hours.

Grill the pork on skewers or as whole pieces over charcoal or on a gas grill. Add some vegetables and dipping sauces and you have a complete BBQ party.

More marinades for tender, flavorful grilled pork

Satay marinade

Mix 1 tablespoon fish sauce, 2 tablespoons satay chili paste (sa tế), 1/2 teaspoon ground pepper, minced shallot, and chopped scallions. Slice 500 g (1 lb) prepared pork belly thinly, coat in the marinade, and refrigerate for about 3 hours. Satay gives the pork an irresistible smoky heat.

Galangal marinade

In a bowl, combine 1 tablespoon each of galangal powder (or grated fresh galangal), turmeric powder, fermented shrimp paste (mắm tôm), fermented rice (mẻ, or substitute 1 tablespoon rice vinegar), and sugar, plus a little cooking oil, seasoning powder, and chopped scallions. Add 500 g (1 lb) pork and squeeze the marinade into the meat thoroughly. Marinate for about 3 hours before grilling. Fresh galangal gives the pork a wonderfully distinctive fragrance.

Fermented tofu (chao) marinade

Mash 3 cubes of white fermented tofu (chao) with 1 tablespoon sugar, 1/2 teaspoon MSG (optional), a little cooking oil, and 2 tablespoons minced garlic. Coat 500 g (1 lb) pork and marinate for 3–4 hours. Grill over charcoal and brush the surface with a little satay oil during cooking for a beautiful color and richer flavor. The rich, funky depth of chao is unlike any other marinade.

Salt and chili marinade

Mix 1 tablespoon salt, 1/2 teaspoon sugar, 1 crushed chili, 1 tablespoon seasoning powder, 2 tablespoons chili sauce, 1 tablespoon annatto oil, and a splash of white wine. Rub half of the marinade into 500 g (1 lb) pork and marinate for 3–4 hours. Grill on a hot grill; after turning the meat, brush on the remaining marinade and continue grilling until cooked through. The chili gives this one a bold, tongue-tingling heat.

Lemongrass marinade

Combine 500 g (1 lb) pork with 1 chopped chili, 2 minced shallots, 2 stalks minced lemongrass, 1/2 teaspoon chili powder, 1 tablespoon fish sauce, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon MSG (optional), 1 tablespoon seasoning powder, and 1 tablespoon sugar. Mix well and rest for 3–4 hours. Grill over charcoal or in a 200°C (400°F) oven for about 15 minutes, turning halfway. Once cooked, let cool slightly and cut into bite-sized pieces. The lemongrass aroma is irresistible.

Honey marinade

Mix 1 tablespoon honey, 1 tablespoon fish sauce, 1 tablespoon soy sauce, minced garlic and shallot, and a little salt, pepper, and seasoning powder. Marinate the pork for 3–4 hours. Just before grilling, brush the surface with a little oil and honey for a glossy, caramelized finish.

Giả cầy-style marinade

In a bowl, combine 2 tablespoons fermented rice (mẻ), 1 tablespoon vinegar, minced shallot, white sesame seeds, turmeric powder, sugar, salt, shrimp paste, seasoning powder, cooking oil, a little water, and the juice squeezed from grated galangal. Stir until the seasonings dissolve, then add 500 g (1 lb) pork and marinate for 3–4 hours. Grill over charcoal or in a 180°C (350°F) oven until browned on both sides. This is a hugely popular dish at Vietnamese beer gardens.

Dipping sauces for grilled pork

A good dipping sauce is what makes grilled pork truly complete. Here are a few favorites.

Sweet and spicy tamarind sauce

Ripe tamarind, sugar, fish sauce, chili powder, tomato sauce, and water.

Korean BBQ sauce

Soy sauce, brown sugar, fresh minced ginger and garlic, honey, sesame oil, mirin, cornstarch, and water.

Sesame oil salt

Just two ingredients: coarse salt and sesame oil. Salty, nutty, and unforgettable.

Korean ssamjang-style sauce

Toasted sesame seeds, onion, minced garlic, soybean paste, chili paste, sesame oil, and sugar.

Tomato sauce

Tomatoes, pepper, salt, sugar, onion, and garlic.

Honey tomato sauce

Raw honey, mustard, apple cider vinegar, melted butter, tomato sauce, and peanuts. Serve right away; it does not keep well overnight.

Egg butter sauce

Egg yolks, unsalted butter, pepper, vinegar, chives, cilantro, and a little tarragon. Creamy and rich, it rounds out a grilled platter beautifully.

Tips

• Choose fresh pork that is bright pink with no off smell.
• Vegetables and root vegetables served with grilled pork should be fresh and washed thoroughly before use.
• Adjust the spices to taste, but keep the balance; do not overload the meat.
• Pork needs 3 to 8 hours to fully absorb a marinade. Marinating for only 30–60 minutes leaves the meat less tender and the seasoning only on the surface. Always marinate in the refrigerator to keep the meat safe.
• Turn the meat carefully and often while grilling; fatty cuts like pork belly can char before you notice.