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.

Ingredients

• 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)

Instructions

1. 1

   Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.

2. 2

   Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.

3. 3

   Marinate for at least 4 hours, up to 24 hours.

4. 4

   Brush the outdoor grill with oil and heat to medium high (or pan on a stove).

5. 5

   Remove pork from the marinade.

6. 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. 7

   Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.