One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond of using thinner chops or thin, skewered slices of pork shoulder, too.

Have ready one of the following:

If using pork shoulder, slice it across the grain into ¼- to ½-inch-thick slabs.

Prepare:

Combine the pork with the marinade in a zip-top bag or bowl. Refrigerate for at least 2 hours and up to overnight, turning occasionally so it marinates evenly. If using wooden skewers, soak them in water for at least 1 hour.

Transfer the pork to a rack, wiping excess marinade back into the bag or bowl with your fingers and reserving it. Pat the meat dry. If using pork shoulder, thread the meat onto skewers. Transfer the marinade to a small saucepan and bring to a boil, then simmer over medium heat for 10 minutes, or until it reaches a sauce-like consistency.

Prepare a hot grill fire. For pork chops, cook as directed for Grilled or Broiled Pork Loin Chops. For pork shoulder skewers, cook as directed for Pork Souvlaki. Serve drizzled with the reduced sauce and garnish with: