Vietnamese Lemongrass Grilled Pork

From the garden

• 5 stalks lemongrass stalks, outer layers and tough tops removed, bases minced fine · the tender bases should give about 1/2 cup minced
• 4 cloves garlic, minced
• 2 small shallots, minced
• 1 fresh hot chile (Thai bird or serrano), thinly sliced (optional)
• 1 medium cucumber, thinly sliced
• ½ cup fresh cilantro or mint, leaves picked (optional)

From the pantry

• 1½ lb boneless pork shoulder, sliced 1/4 inch thick against the grain
• 4 tbsp fish sauce · 3 tbsp in the marinade, 1 tbsp in the dipping sauce
• 3 tbsp brown sugar · 2 tbsp in the marinade, 1 tbsp in the dipping sauce
• 2 tbsp vegetable oil
• 1 lime, juiced, for the dipping sauce
• 1½ cups jasmine rice · steamed, for serving
• 1 tsp black pepper, coarsely ground
• salt · to taste

1. Prep the lemongrass: peel off the dry outer layers, trim the root end and the tough green tops, and keep only the pale, tender bottom 4–5 inches of each stalk. Smash each piece with the flat of a knife, then slice as thin as you can and mince until it is nearly a paste; woody bits will stay woody, so be thorough. A food processor with the garlic and shallot makes quick work of it.
2. Stir the minced lemongrass, garlic, and shallot with 3 tablespoons fish sauce, 2 tablespoons brown sugar, the oil, and the coarse black pepper. Toss the pork slices in the marinade, rubbing it in, and refrigerate at least 1 hour, or overnight for the best flavor. Let it sit out 20 minutes before cooking.
3. Make the dipping sauce (nuoc cham): stir the remaining 1 tablespoon fish sauce and 1 tablespoon brown sugar with the lime juice and 1/4 cup warm water until the sugar dissolves, then add sliced chile to taste.
4. Heat a grill or grill pan to high and oil the grates. Lay the pork slices out in a single layer and grill 2–3 minutes per side, until the edges char and the sugar caramelizes dark at the tips; thin slices cook fast and should reach 145°F. Work in batches so you never crowd the grate, and keep the finished pork loosely covered.
5. Pile the pork over bowls of rice with cucumber slices and the herbs alongside, and spoon the dipping sauce over the top or pass it at the table.