Vietnamese Lemongrass Pork Chop – Recipe
It’s been a while since my last post, so I thought I’d make up for it, with some original content. This is a simple recipe, that can be prepared with relative ease and very little mess, as all you really need is a heavy grill, a pot/pan to sauté in and a bowl to marinate in.
To get started you will need the following:
- 8 thin pork chops, about 700 grams should do.
- 2 tablespoon light soya sauce
- 2/3 teaspoon sugar
- A pinch of salt
- 1 tablespoon lime juice
- 1 tablespoon corn flour
- A spring of lemon grass, pressed and minced
- 2 tablespoon spicy fish sauce
- 1 teaspoon sugar
- A dash of sesame oil
- Ground black pepper
- 4 cloves of garlic, chopped
- 4 shallots, chopped.
- Some chopped chilli and spring onion
– Take the pork chops, (I prefer boneless since I’m lazy) and place it within a plastic shopping bag, on top of a cutting board. Using a tenderizer or the back of a Chinese meet cleaver, hammer the daylight out of each piece both horizontally and vertically on each side. After this, the pork chop will be very thin and will absorb all the goodness from the not-so-secret-sauce you’re going to be making and place within a large bowl.
– After you’ve done than, the next stage is quite straight forward, simply start chopping up the lemon grass to release the juices that you will be added to the marinate and help break down the pork fibres.
– The marinate itself is made, by blending together the light soya sauce, 2/3 teaspoon sugar, salt, lime juice, tablespoon corn starch together with the freshly chopped lemon grass. Combined with the sugar and limejuice, this will help make the pork chops, oh so tender.
– Mixing the dark nectar that you’ve just made, with the pork goodness, together in a bowl and let it sit for atleast 45 minutes to 1 hour in the fridge. The longer you leave it to sit, the more they’ll soak up the goodness.
– Now that you’ve got a fair amount of time on your hands, so you can start on making the seasoning. The seasoning is a fairly straight forward affair, made from mixing together in a small bowl, the fish sauce, 1 teaspoons sugar, the sesame oil and a bit of ground black pepper. Fish sauce seems to be the Vietnamese’s answer to ketchup. A little goes a long way.
– Having spent all of 5 minutes mixing that together, you now get to move on and have fun with knives. Gather together and start chopping up the garlic and shallots.
– Once your eye’s have stopped watering, you can grab yourself a small pot or pan, add a little oil into the mix and then start sautéing the garlic and shallots, releasing the aromatics in the air.
– After the garlic and shallots have been lightly sautéed, set them aside along with the seasoning mix that you prepared earlier. and combine with adding together, some freshly chopped chilli’s, it should hopefully resemble something like this
– You’ve hopefully given the pork chops now enough time to marinade, the next stage is to pan fry them on a heavy iron grill, to get that nice cross hatch effect happening across the flesh. I tend to cook each rotation for 30 – 45 seconds each, basting with the seasoning mix and you should have a delicious meal. Bon appetite.