Grilled pork, the flip way

I had this pork neck shoulder sitting in my freezer for quite sometime so I decided to put it to good use one evening. 

My lemongrass is growing well into a bush behind my house. Then Vietnamese cuisine came into my mind. Why don't I cook my steak the Vietnamese style?

The ingredients were very simple. Pork steak, lemongrass, sugar, some condiments and I have a tasty steak for dinner.

Bought a new flip pan not so long ago so this was my first cooking with the new flip pan. The old one was smaller and much shallow than this new pan. So I can cook more with it in the future. ^^

Ingredients:
250g pork neck shoulder, cut into smaller size about 2-3inch width
1 stalk of lemongrass, minced
1 tbsp. garlic, minced
1 tbsp. shallot, minced
1.5 tbsp. dark soy sauce
1.5 tbsp. light soy sauce (or sub with fish sauce)
1 tsp black pepper
2 tbsp. brown sugar
1 tbsp. cooking oil

Methods:
1. In a bowl, mix dark soy sauce, fish sauce, black pepper, brown sugar, oil with minced lemongrass, minced shallot and minced garlic.  Add in the pork steak and coat both sides well with the marinade.

 2. Cover with foil aluminum and leave in the fridge for at least an hour or more.  Before cooking time, take it out from the fridge and leave for about 45 minutes to cool down to room temperature.

3. Heat up about a tablespoon of cooking oil in the flip pan.  Then add in the steaks (minus the marinade ingredients).  Close the lid and let it cook for about 5 to 8 minutes.  Flip over and cook for another 5 to 8 minutes till the meat is cooked.

4. Serve warm.