Rewritten & Expanded English Version

Thanks to a simple change in the grilling method, this recipe ensures your grilled pork always turns out tender, juicy, and incredibly flavorful. Grilled meat is a familiar and beloved dish for many people, but not everyone can achieve that perfect soft, moist texture. In fact, improper grilling often makes the meat dry and less appealing.

Below is a clever grilling technique shared by Ms. Lan Huong that guarantees every batch comes out delicious, aromatic, and rich without being greasy.

Ingredients

• 350g pork tenderloin

• 150g pork fat (from the neck or back area)

• Marinade seasonings:

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon annatto oil

  • 1/2 teaspoon five-spice powder

  • 1/2 teaspoon ground pepper

  • A bit of sweetened condensed milk

  • 2 teaspoons golden fried garlic

• 3 teaspoons sugar

Instructions

1. Prepare the pork fat
Cut the pork fat into small pieces, then marinate with sugar for at least 1 hour. This step helps the fat become clearer, firmer, and pleasantly crunchy after grilling instead of melting away.

2. Prepare the pork tenderloin
Slice the tenderloin into large but thin pieces. Use the back of a knife or a rolling pin to gently pound the meat. This helps tenderize the fibers, allowing the meat to absorb the marinade better and become softer after grilling.

3. Marinate the pork
Mix the tenderized pork with all the prepared seasonings and let it rest for about 1 hour. The longer marination time enhances flavor penetration, helping the meat achieve a rich, savory taste when cooked.

4. Roll the meat with pork fat
Take one slice of tenderloin and roll it around a piece of pork fat. This layering technique keeps the meat moist during grilling, as the fat slowly melts and infuses the pork with natural sweetness and aroma.

5. Grill – Step 1
Bake the rolled pork at 180°C for 15 minutes. This stage helps the meat cook gently and lock in the juices.

6. Grill – Step 2
Flip the pieces over and continue grilling for another 7–10 minutes at 200°C to caramelize the outside and achieve a beautiful golden-red color.

Results

When done, the grilled pork is incredibly fragrant, tender, and flavorful. The fat melts just enough to keep the meat juicy without making it greasy. The color turns a lovely amber-gold, making the dish visually appealing as well.

This grilled pork pairs wonderfully with rice, sticky rice, steamed rolls, or fresh vermicelli noodles. It’s also perfect for family meals, weekend gatherings, or outdoor BBQ parties.

Enjoy, and good luck with your cooking!