Vietnamese Grilled Pork with Japanese Ponzu Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Grilled Vietnamese pork marinated in Japanese ponzu for a citrusy, umami-rich flavor. This vietnamese-inspired asian ready in about 35 minutes blends pork shoulder, ponzu sauce, ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g pork shoulder
• 3 tbsp ponzu sauce
• 1 tbsp ginger
• 1/2 cup green onions
• 1 tbsp sesame seeds

Instructions

1. Step 1: Cut the 500g pork shoulder into 1-inch thick slices, then place in a large bowl. Add 3 tbsp ponzu sauce and 1 tbsp grated ginger, stirring vigorously with a wooden spoon until the pork is well-coated and glossy. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the meat. Tip: For deeper umami, add 1 tsp soy sauce to the marinade if desired.
2. Step 2: Preheat a charcoal or gas grill to medium-high heat (around 400°F). Lightly oil the grill grates with a paper towel dipped in vegetable oil. Place the marinated pork slices on the grill, pressing down gently with tongs to ensure even contact with the heat source. Cook for 6-8 minutes per side, rotating once halfway through, until the surface is charred with crispy edges and the internal temperature reaches 145°F when tested with a meat thermometer. Tip: Avoid overcrowding the grill—cook in batches if necessary to maintain heat.
3. Step 3: While the pork grills, finely chop 1/2 cup green onions into 1/2-inch pieces. In a small dry skillet over medium heat, toast 1 tbsp sesame seeds for 1-2 minutes, shaking frequently until they turn golden and release a nutty aroma. Transfer to a serving platter. Once the pork is cooked, arrange it on top of the onions and sesame seeds, drizzling any accumulated marinade from the bowl over the top. Tip: For extra flavor, add a splash of rice vinegar to the ponzu sauce before serving.