Vietnamese lemongrass pork

Thin slices of tasty, smoky, lemongrassy barbecued pork? Bring. It. On.

500 g (1 lb 2 oz) pork loin, thinly sliced

toasted crushed peanuts to serve

marinade

6 garlic cloves

3 cm (1¼ in) piece of ginger, peeled

2 French shallots, chopped

2 lemongrass stems, white part only, chopped

60 ml (2 fl oz/¼ cup) fish sauce

60 ml (2 fl oz/¼ cup) light soy sauce

2 tablespoons peanut oil

1 teaspoon honey

Whiz all the marinade ingredients together in a food processor. Transfer to a bowl and add the sliced pork. Marinate overnight (or for at least an hour if short on time).

Preheat a barbecue hotplate to high.

Cook the pork slices quickly (2–3 minutes on each side). They should look nice and sticky and chargrilled. Serve the pork on a platter and scatter over some peanuts.

SERVES 4