Servings: 10

Pork Loin Pork Loin
5 Cloves garlic 5 Cloves garlic
1/2 C Brown sugar ½ C Brown sugar
2 Shallots 2 Shallots
2 Green onions 2 Green onions
1/4-1/2 C Lemon grass, chopped ¼ to ½ C Lemon grass, chopped
1 tsp Chili flakes 1 tsp Chili flakes
1 tsp black pepper 1 tsp black pepper
1-2 Tbs SYD Chicken Rub 1 to 2 Tbs SYD Chicken Rub
1 1/4 C Fish Sauce (or less) 1 ¼ C Fish Sauce (or less)
1/4 C Sweet Soy Sauce ¼ C Sweet Soy Sauce
2 Tbs Sesame Oil 2 Tbs Sesame Oil
1/4 +/- Water ¼ +/- Water
Fresh Cilantro and Chopped Green Onion for garnish Fresh Cilantro and Chopped Green Onion for garnish

Slice pork loin into ½ to ¾" portions
Place spices, rub, liquids in a NutraBullet, Vitamixer, or blender to emulsify.
Place meat slices in a zip lock bag and pour marinade over, seal, place in frig overnight.
Heat BBQ pit with grates over, to 400 to 500F. Grill meat till it reaches 145F. Remove and serve.
Leftover Marinade may be placed in a pan, add a little water and bring to a hard boil Continue to boil for 1 to 2 minutes. Skim off any scum. This may be served over the pork or on the side as an option.
Serve with chopped Fresh Cilantro and Green Onion.