Thit Heo Nuong (Vietnamese Grilled Pork with Lemongrass)
from http://ravenouscouple.blogspot.com/, Kim's aunt's recipe

In Vietnamese, thit means meat, heo means pig, and nuong means grilled; hence "grilled pork." Thit Heo Nuong is served in many ways: with bun (rice vermicelli noodles), rice, and in sandwiches (Bánh Mì). This recipe could also be used for grilling pork ribs.

Also see Vietnamese Grilled Pork Chops With Chilled Rice Noodles

1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section
1/4 cup sugar
2 tbs fish sauce
1 tbs ground pepper
2-3 cloves garlic, minced (use more according to taste)
2-3 shallots, minced, or substitute scallions
3 tbs sesame oil
1 tbs thick soy sauce (not regular soy sauce--has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
3 tbs roasted sesame
flexible grilling basket or indoor grill

Cut any large pieces of sliced pork into roughly 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn't fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Grilling on an indoor grill however, is perfectly acceptable.

For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs, or overnight.

Spread out the meat loosely mesh and grill until nicely golden brown and slightly charred. To prevent from over drying since the meat is so thinly slice, keep lid on the grill. Remove from mesh basket into platter or bowl and toss with roasted sesame.  Of course you can use an indoor grill or even sauté the pork in a pan if these options aren't available. Saute until the juices disappear and the meat takes on a charred look.