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Vietnamese Grilled Pork Lettuce Cups with Nuoc Cham

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 4 to 5

  • Prep Time

    15 min.

  • Barbecue Time

    10 min.

Ingredients
Instructions

the Ingredients

Vietnamese Pork Chop Lettuce Cup
  • 1.4 kilograms pork loin chops or slices of pork belly (1.5 cm thick), rindless
  • 2 limes, cut into wedges
  • 1 head iceberg lettuce, washed and prepared as cups
  • 450 grams cooked white rice
  • 2 Lebanese cucumbers, diced
  • 1 bunch coriander, to serve
  • 1 bunch mint, to serve

Marinade

  • 4 tablespoons fish sauce
  • ¾ teaspoon turmeric powder
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil

Nuoc Cham Dressing

  • 1½ tablespoon fish sauce
  • 3 teaspoons sugar
  • 1 tablespoon white vinegar
  • ½ garlic clove, finely chopped
  • ½ red chilli, finely chopped
  • 1 tablespoon water
  • 1 tablespoon lime juice

Instructions

Succulent marinated pork nestled on a bed of rice with fresh herbs and a punchy nuoc cham dressing, all wrapped up in a crispy lettuce cup. This recipe is ideal for a quick, satisfying dinner or a tasty DIY entertaining spread.
  • In a large bowl, combine the marinade ingredients. Add the pork and leave to marinate while you preheat the barbecue (or refrigerate for up to 2 hours).
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare your barbecue for direct cooking over medium-high heat (240°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
    Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
  • To make the nuoc cham; in a medium bowl, combine all ingredients.
  • Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
    Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
    Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat (over the fire), with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
    Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
    Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the pork over medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
  • Remove the pork from the barbecue and leave to rest for at least 5 minutes. Slice into bite sized pieces. To assemble, spoon the rice into the lettuce cups, add fresh mint, coriander, cucumber, top with the sliced pork, nuoc cham and a squeeze of fresh lime juice.

Tip 1

The safe minimum internal temperature for pork is 63°C, which results in medium doneness. As pork belly has a higher ratio of fat it can be cooked further as it will remain juicy (up to 80°C).

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