Lemon Grass Marinade (Vietworld Kitchen)

Ingredients:

1 1/2 to 2 tbsp Light Brown Sugar
1 tbsp Garlic (chopped)
1 tbsp Shallot or Yellow Onion (chopped)
1 stalk Lemongrass (trimmed and finely chopped ~3 tablespoons)
1/4 tsp Black Pepper
1 1/2 tsp Dark Soy Sauce
1 1/2 tbsp Patis (Fish Sauce)
1 tbsp Oil

Directions:

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.