800 g Pork Shoulder, sliced to about 1/2 inch thick pieces
6 cloves garlic
2 pcs shallots, roughly chopped
2 stalk lemongrass (white part only)
1 tbsp dark soy sauce
1/4 cup fish sauce
3 tbsp oil
freshly ground black pepper
1/2 cup honey
Instructions
Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.
Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
Dip each pork pieces in honey and grill for 2 more minutes on side.