Vietnamese Grilled Lemongrass Pork

Ingredients:

4 lbs pork collar shoulder ~ pound 1/4" thick

Blended

3 pcs scallions

8 cloves garlic

3 stalk lemongrass ~ chopped

1 medium shallot

5 tbsp water

Marinade

1/2 tbsp seasoning powder

2 tbsp fish sauce

1/2 tbsp Black pepper

1/2 tbsp light soy sauce

1-1/2 tbsp brown sugar

1 tbsp honey

1 tsp sesame oil

1 tbsp oyster sauce

1/2 tbsp Annatto powder

3 tbsp cooking oil

Glazed

1 tbsp honey

1/2 tbsp hoisin sauce

1/2 tbsp oyster sauce

3-5 tbsp of marinade sauce

Dipping sauce

1/2 tbsp fish sauce

3 tbsp water

1 tbsp sugar

1/2 tsp lime juice

1-2 red chili ~ chopped finely

2 cloves garlic ~ chopped finely

Directions/Instructions:

1. In a food blender, add all the blended ingredients and blend them smoothly.  Use a sieve to squeeze out the juice and set it aside.
2. In a small saucepan, add cooking oil and annatto powder (if don't have can substitute 1 tsp turmeric + 1 tsp cayenne chili powder) over medium-low heat.  Stir to mix and once it starts to boil, remove it from the heat.
3. In a large bowl, add all the marinade ingredients including the juice from the blended ingredients.  Stir to mix and add the pounded pork.  Coat them evenly and cover them with plastic wrap, and put them in the fridge overnight.
4. Preheat the grill to high heat.  Add the pork pieces to the grill and cook on each side for 7 mins or until cooked through.
5. While the pork is grilled, prepare the glazed.  Mix them well and set them aside.
6. Baste the pork with glaze on both sides and grill for another 2 mins or a light char.
7. Serve with dipping sauce and steamed white rice.