Make the marinade:
- Finely chop the shallots, garlic, and lemongrass, then blend them with 1/3 cup water (about 80 grams) until smooth. Strain through a cloth to get the aromatic liquid.
- In a bowl, combine the shallot-garlic-lemongrass liquid with five-spice powder, salt, sugar, honey, fish sauce, oyster sauce, lime juice, chili sauce, black pepper, and caramel sauce. Stir well until everything is dissolved and blended. This is your marinade.

Marinate the pork:
- Slice 14 oz pork shoulder (about 400 grams), then mix with 3 tablespoons marinade (about 40 grams) so the pork is evenly coated. Place in a covered container and refrigerate for 1 hour or overnight.
- Slice the remaining 9 oz pork shoulder (about 250 grams), then grind it coarsely. Mix with 4 tablespoons marinade (about 60 grams) until well combined. Place in a covered container and refrigerate for 1 hour or overnight before grilling. (Store any leftover marinade in the freezer.)

Prepare the accompaniments:
- Cut the rice vermicelli into serving portions and place on plates.
- Chop lettuce and cucumber. Add pickled shallots or pickled carrots and daikon if available.
- Finely chop chili and garlic (use as much as you like).
- Make scallion oil.
- Roast the peanuts until golden, then remove the skins.
- For the dipping sauce: Combine 3 1/2 tablespoons water (about 50 grams) and 1/4 cup sugar (about 50 grams) in a pot and heat until dissolved. Pour into a bowl, then gradually add fish sauce to taste (since fish sauce saltiness varies). Finally, add a little lime juice, garlic, and chili.

Grill the pork (using an electric oven or charcoal grill):
Arrange the pork on a grill rack and cook, turning quickly and often because the marinade is sweet and can burn easily. Continue grilling the pork and meatballs until done.

Final dish:
- The grilled pork should be beautifully colored, tender, juicy, and fragrant. Delicious!