Whisk the marinade ingredients together and set aside.
Cut the pork into smaller pieces (as shown in grilled pork photo)
Place the pork into a large bag or bowl and add the marinade. Make sure to coat each piece by stirring or moving the bag around. Refrigerate overnight.
Preheat a grill or bbq over medium high heat and cook the pork on both sides until no longer pink.
Let it cool slightly and slice.
Serve over cooked rice noodles and fresh vegetables.
Drizzle with Hoisin sauce, optional but highly recommended.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/10/grilled-lemongrass-pork-noodle-bowls/