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
- 4 pork cutlets , around 250g - 300g (8oz - 10oz) each
- 1 tbsp vegetable or peanut oil (for cooking)
- 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
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.
1. I often freeze the meat with the marinade. Then defrost and bring to room temperature before cooking.
2. Nutrition per serving.
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