makes enough marinade for 2–3 pounds of pork; adapted from VIetnamese Home Cooking by Charles Phan
Combine the sugar, fish sauce, lemongrass, shallot, garlic, chile, and black pepper in a bowl and whisk until sugar dissolves.
Pour marinade over pork pieces (in bowl) and allow to marinate at room temperature for 1 to 2 hours. (Optionally refrigerate overnight. Bring pork to room temperature before grilling.)
Preheat grill and skewer the marinated pork. Cook until pork is beginning to caramelize and is cooked through, about 10 minutes total or to 140°F.
Serve with rice and nuoc cham dipping sauce and lime wedges.