First, read the English article below.

Grilling is a cooking method that uses direct, dry heat to heat meat on an array of closely-spaced metal bars called a grill. Grilling is a great choice for giving a mouthwatering crisp, seared crust to naturally-moist cuts of pork like chops or tenderloin. The most common types of grill are charcoal and gas grills. If you're using a charcoal grill (which takes time to reach cooking temperature), ignite your charcoal, then, as you're waiting for the charcoal to get an ash-covered, glowing appearance, portion out your pork cuts on a tray or platter so you'll be ready to immediately add them to the grill.  Gas grills reach "ready" temperature much more quickly than charcoal grills. However, they can give a slightly different flavor to the meat. Some people prefer the taste of charcoal grills, while others prefer the ease of gas grills. Consider using natural hardwood or mesquite charcoal as opposed to the more-commonly used briquette form. Hardwood charcoal generally burns hotter and faster, which is handy for searing meat. Natural charcoal can also transfer some of its smoky, aromatic flavor to your meat as it cooks. Particularly thick cuts of pork requires a longer, lower-temperature grilling process. In this case, conventional briquettes can be a better choice than hotter, quicker-burning hardwood charcoal. To prevent your meat from sticking to the grill, coat the bars of the grill with an oil that has a high smoke point (olive or grapeseed oil works well.) Do this by using a grill brush dipped in oil or by soaking a paper towel in oil, then pushing it across the grill with a pair of tongs or another long-handled tool. Then, place your pork cuts on the grill with tongs, arranging them so that they don't touch. Avoid cross-contamination. Don't use any of the tools you use to place your pork on the grill to handle any other foods without washing them. Clean the container that held your uncooked pork cuts before using it for any other food. Don't allow uncooked pork to touch cooked pork. Contrary to popular... 

Now, please write a short abstract for it in Vietnamese. Abstract:
Làm nóng vỉ nướng. Cho thịt lợn lên vỉ nướng khi đã sẵn sàng. Nướng thịt lợn ở bên nguội hơn của vỉ nướng. Nướng cho đến khi thịt chín. Nhanh chóng nướng sơ thịt. Để thịt ở yên một chỗ. Nêm gia vị và thưởng thức.