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5 from 4 votes

Vietnamese Pork Chop

Pork is probably the most widely used meat in Vietnam. This lemongrass marinade is perfect for a pork cutlet to cook on the outdoor grill.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: BBQ, Grilling
Cuisine: Asian, Vietnamese
Servings: 4
Calories: 347kcal
Author: Nagi | RecipeTin Eats

Ingredients

  • 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

  • Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
  • Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
  • Marinate for at least 4 hours, up to 24 hours.
  • Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
  • Remove pork from the marinade.
  • 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.
  • Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.

Notes

1. I often freeze the meat with the marinade. Then defrost and bring to room temperature before cooking.
2. Nutrition per serving.
Vietnamese Pork Cutlets Nutrition

Nutrition

Serving: 248g | Calories: 347kcal | Carbohydrates: 29.4g | Protein: 11.2g | Fat: 20.1g | Saturated Fat: 3.8g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 1811mg | Potassium: 45mg | Fiber: 2.5g | Sugar: 5.3g | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.1mg