Vietnamese Lemongrass Pork Cutlets | Marion's Kitchen
Vietnamese Lemongrass Pork Cutlets | Marion's Kitchen
Ingredients
Pork Cutlets
- 2 pork cutlets (about 3cm thick)
- sea salt
- 1 lemongrass stalk, bruised and pale part roughly chopped
- 3 garlic cloves
- 2 tsp fish sauce
- ½ tsp sugar
- ¼ tsp ground white pepper
- 2 tsp vegetable oil
Nuoc cham dressing
- 3 tbsp fish sauce
- 2 tbsp white vinegar
- 3 tbsp sugar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped
- 2 garlic cloves, finely chopped
To Serve
- steamed rice or salad
Instructions
- 1
Season the pork cutlets generously with salt and place in the fridge overnight or for up to 2 days. If you don't have the time, simply salt and allow to sit while you prepare the remaining ingredients.
- 2
When ready to cook, use a mortar and pestle to pound the lemongrass and garlic to a fine paste. Transfer the paste to a large bowl. Mix through the fish sauce, sugar and pepper. Add the pork cutlets and mix to combine. Set aside while you make the nuoc cham.
- 3
For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve.
- 4
Preheat a barbecue char-grill to high. Pour or brush the oil on. Scrape off most of the marinade from the pork (reserve the marinade). Cook the pork, turning often for about 3 minutes or until nicely charred on the outside. Then turn the heat to low and spread both sides of the pork with the reserved marinade. Cook, turning often, for another 5 minutes or until cooked to your liking.
8 min - 5
Transfer to a plate and rest for 5 minutes. Then slice and serve with nuoc cham and steamed rice or salad.
5 min
