FlamingFoodies recipe
Vietnamese Grilled Pork Shoulder with Sweet Chili Glaze
Tender pork shoulder marinated in fish sauce and lemongrass, then grilled until caramelized with a gentle sweet chili glaze that adds warmth without overwhelming heat.
Marinated pork shoulder grilled to tender perfection with a sweet chili glaze that caramelizes into a sticky, gently spiced lacquer. The heat comes from fresh red chilies balanced with palm sugar and lime—warm enough to notice, gentle enough for everyone at the table to enjoy.
Ingredients
Pork Marinade
- 2.5 lbspork shoulder, cut into 2-inch thick steaks
- 3 tablespoonsfish sauce
- 2 stalkslemongrass, tender white parts only, minced
- 4 clovesgarlic, minced
- 2 tablespoonsvegetable oil
- 1 tablespoonpalm sugar, or brown sugar
- 1 teaspoonblack pepper, freshly ground
Sweet Chili Glaze
- 3 largered fresno chilies, seeded and minced
- 3 tablespoonspalm sugar, or brown sugar
- 2 tablespoonsfish sauce
- 2 tablespoonslime juice, fresh
- 2 tablespoonswater
For Serving
- 1/4 cupcilantro leaves
- 2 green onionsgreen onions, sliced thin
- 1 limelime, cut into wedges
Method
1. Marinate the Pork Mix fish sauce, minced lemongrass, garlic, oil, palm sugar, and black pepper in a large bowl. Add pork steaks and massage marinade into the meat, working it into any crevices. The lemongrass should smell bright and citrusy once it's properly worked in.
Watch for: Look for the marinade to coat evenly and the pork to glisten
Tip: Pound the lemongrass with the flat side of a knife before mincing to release more oils
2. Make the Glaze Combine minced chilies, palm sugar, fish sauce, lime juice, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture thickens to a light syrup consistency. The glaze should coat the back of a spoon but still flow off easily.
Watch for: The glaze is ready when it reduces by about half and turns glossy
Tip: Taste and adjust—you want sweet-tart balance with gentle heat
3. Grill the Pork Heat grill to medium-high and oil the grates well. Grill pork steaks for 6-7 minutes per side, letting them develop good char marks before flipping. The meat should feel firm but still give slightly when pressed—aim for an internal temperature of 145°F for juicy, slightly pink centers.
Watch for: Listen for steady sizzling and watch for caramelized edges
Tip: Don't move the pork too early—let it develop proper grill marks first
4. Glaze and Finish Brush the grilled pork generously with the sweet chili glaze and return to the grill for 2-3 minutes per side. The glaze will bubble and caramelize, creating a glossy, slightly sticky coating. Let the pork rest for 5 minutes before slicing against the grain.
Watch for: The glaze should look lacquered and smell sweet with hints of smoke
Tip: Save some uncooked glaze for serving alongside the sliced pork
Equipment
- Gas or charcoal grill
- Small saucepan
- Instant-read thermometer
- Pastry brush
Make ahead
- Marinate the pork up to 24 hours ahead—it only gets better. Make the glaze up to 3 days ahead and store covered in the refrigerator. Just warm it gently before brushing on the pork.
Storage
- Leftover pork keeps in the refrigerator for up to 4 days. The glazed surface might look slightly sticky when cold, but that's normal.
Reheat
- This pork is actually lovely served at room temperature, sliced thin. If you want it warm, heat gently in a 300°F oven for 8-10 minutes. Skip the microwave—it turns the glaze gummy.
Top tips
- Give the pork time to marinate—up to 24 hours if you can. The lemongrass and fish sauce work magic when they have time to penetrate deeper
- Keep a spray bottle of water nearby to tame any flare-ups from the glaze dripping onto the coals
Substitutions
- Can't find pork shoulder steaks? Thick pork chops work well—just reduce cooking time by 3-4 minutes
- Brown sugar is a fine substitute for palm sugar
- Red jalapeños can step in for fresno chilies if needed
Serve with
- Serve with jasmine rice and quick-pickled vegetables for a complete Vietnamese meal
- Slice thin for incredible banh mi sandwiches
- Add to rice bowls with fresh herbs, cucumber, and a drizzle of the extra glaze
Find another recipe
Open archive →Vietnamese Grilled Pork Shoulder with Sweet Chili Glaze
Tender pork shoulder marinated in fish sauce and lemongrass, then grilled until caramelized with a gentle sweet chili glaze that adds warmth without overwhelming heat.
Prep
25 min
Cook
45 min
Active
35 min
Total
1 hr 10 min
Yield
6 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
This is the kind of pork that makes everyone gather around the table—Vietnamese-style grilled shoulder with just enough chili heat to make things interesting. The secret is in the balance: lemongrass and fish sauce work their way deep into the meat during marinating, while a simple glaze made with fresh chilies and palm sugar creates that beautiful caramelized coating on the grill. You get layers of flavor that build gently, with warmth that invites rather than intimidates. It's the way Vietnamese families have always approached chili—sweet, thoughtful, and meant to bring people together.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Marinate the Pork
Mix fish sauce, minced lemongrass, garlic, oil, palm sugar, and black pepper in a large bowl. Add pork steaks and massage marinade into the meat, working it into any crevices. The lemongrass should smell bright and citrusy once it's properly worked in.
- 2
Step 2 of 4
Make the Glaze
Combine minced chilies, palm sugar, fish sauce, lime juice, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture thickens to a light syrup consistency. The glaze should coat the back of a spoon but still flow off easily.
- 3
Step 3 of 4
Grill the Pork
Heat grill to medium-high and oil the grates well. Grill pork steaks for 6-7 minutes per side, letting them develop good char marks before flipping. The meat should feel firm but still give slightly when pressed—aim for an internal temperature of 145°F for juicy, slightly pink centers.
- 4
Step 4 of 4
Glaze and Finish
Brush the grilled pork generously with the sweet chili glaze and return to the grill for 2-3 minutes per side. The glaze will bubble and caramelize, creating a glossy, slightly sticky coating. Let the pork rest for 5 minutes before slicing against the grain.
Troubleshooting
Tips that matter
- Give the pork time to marinate—up to 24 hours if you can. The lemongrass and fish sauce work magic when they have time to penetrate deeper
- Keep a spray bottle of water nearby to tame any flare-ups from the glaze dripping onto the coals
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
Marinate the pork up to 24 hours ahead—it only gets better. Make the glaze up to 3 days ahead and store covered in the refrigerator. Just warm it gently before brushing on the pork.
Storage
Leftover pork keeps in the refrigerator for up to 4 days. The glazed surface might look slightly sticky when cold, but that's normal.
Reheat
This pork is actually lovely served at room temperature, sliced thin. If you want it warm, heat gently in a 300°F oven for 8-10 minutes. Skip the microwave—it turns the glaze gummy.
Serve it like you mean it
Finish, pair, and plate
- Serve with jasmine rice and quick-pickled vegetables for a complete Vietnamese meal
- Slice thin for incredible banh mi sandwiches
- Add to rice bowls with fresh herbs, cucumber, and a drizzle of the extra glaze
FAQ
The repeat questions
Can I use a different cut of pork?
Pork shoulder steaks are ideal because they stay juicy on the grill, but thick pork chops or even country-style ribs will work beautifully. Just adjust your cooking time based on thickness.
How do I know when the pork is done?
Look for an internal temperature of 145°F and remember to let it rest. The meat should feel firm but still give slightly when pressed, with just a hint of pink in the center—that's perfect.
Can I make this indoors?
Absolutely. Use a cast iron grill pan over medium-high heat, or broil in the oven. Just turn once and watch the glaze carefully to prevent burning.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Nando's Medium Peri-Peri Sauce
Char-ready marinade
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Staples for this flavor lane
Char-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonHerb-citrus punch
$7-$13Chermoula Marinade Paste
Fish, grilled chicken, roasted veg. Morocco's go-to herb marinade — bright with cilantro, cumin, lemon, and garlic. Exceptional on fish, chicken, and roasted vegetables.
Check price on AmazonClean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
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$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Fresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
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