Combine oyster and fish sauces, honey, sugar, lemongrass, spring onions, garlic and vegetable oil in a large bowl. Add pork and coat in marinade. Cover and refrigerate for at least 4 hours or preferably overnight.
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.
* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.
* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer