Vietnamese Pork Chop
15 min·Vietnamese
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Ingredients
Main
- 4 pork cutlets, around 250g - 300g (8oz - 10oz) each
- 1 tbsp vegetable or peanut oil (for cooking)
Marinade
- 1 tsp chilli sauce (sriracha, chilli paste) or 1 birds eye chilli, finely chopped
- 2 cloves minced garlic
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 1/2 tbsp brown sugar
- 1 stalk lemongrass, white part only, bruised them sliced into 1cm/0.5" pieces
Instructions
7 steps
- 1
Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
- 2
Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
- 3
Marinate for at least 4 hours, up to 24 hours.
- 4
Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
- 5
Remove pork from the marinade.
- 6
Place pork on the grill and cook each side for 2 minutes, or until cooked (depends on thickness of the cutlets). Remember that it will continue to cook while resting.
- 7
Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.
Progress
0 / 7 steps