Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.
4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
3 slicing tomatoes, chopped
2 cloves garlic, minced
1 tbsp. freshly chopped basil
4 slices mozzarella
Freshly grated Parmesan, for serving
In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.