IndoorOutdoorCook
Knows what a fatty is.
- Joined
- Dec 6, 2013
- Location
- Cambridge, MA
I thought you guys might like this! I deboned a pork shoulder and sliced the pieces up nice and thin like. The trimmings are in my freezer for sausage later.
I mixed up a marinade of:
Scallions, garlic, fish sauce, soy sauce, brown sugar, ponzu
Mix it up in a ziplock bag overnight in the fridge. Then grilled on the kettle with some cherry chunks, indirect first, then hot and fast until I like the color.
Served with some rice vermicelli noodles, thai basil, crushed peanuts, fish sauce/lime, and a quick pickle of carrot and daikon.
I mixed up a marinade of:
Scallions, garlic, fish sauce, soy sauce, brown sugar, ponzu
Mix it up in a ziplock bag overnight in the fridge. Then grilled on the kettle with some cherry chunks, indirect first, then hot and fast until I like the color.
Served with some rice vermicelli noodles, thai basil, crushed peanuts, fish sauce/lime, and a quick pickle of carrot and daikon.
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