Lemongrass Pork Chop Recipe Vietnamese Food

VIETNAMESE PORK CHOP

Steps:

• 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.

VIETNAMESE LEMONGRASS PORK (THIT HEO NUONG XA)

Steps:

• Cut the pork into chunks, approx 1in/2.5cm by 2in/5cm.
• Mix together the remaining ingredients - if you are not using pre-prepared lemongrass I'd suggest blending it all together, otherwise fine to just mix well. Add the pork to the sauce and leave to marinade for at least 2 hours, but all day/overnight if possible, refrigerated.
• Take the pork our of the fridge approx 20min before cooking while the grill heats ups. Grill the pork chunks on the grill/BBQ for approx 5min per side, depending on heat/size of pieces. You want the pork cooked through but not too cooked so it dries out.
• Serve with rice or noodles, maybe some quick picked carrots and daikon radish and salad (or as you prefer).

VIETNAMESE PORK CHOPS (SườN NướNG)

Steps:

• Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
• Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
• Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
• Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

VIETNAMESE PORK CHOPS WITH GINGER RICE

Steps:

• Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
• Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
• Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
• Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD

Steps:

• For dipping sauce:
• Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
• For pork:
• Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
• For salad and noodles:
• Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
• Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
• Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE

Steps:

• 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
• 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
• 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
• 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
• 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

LEMONGRASS PORK CHOPS

Steps:

• In a small bowl, mash garlic with sugar and pepper.
• Add the sliced lemongrass, fish sauce, sesame oil, and wine, mixing thoroughly.
• Place chops in marinade and refrigerate for 3-6 hours.
• Remove chops from refrigerator, discard marinade, pat chops dry, and bring up to room temp before cooking.
• Prepare grill, if using.
• Grill or broil 5-7 minutes per side, or until done to your liking.
• Garnish with cilantro before serving.

VIETNAMESE PORK CHOPS - SUON NUONG

Steps:

• In a food processor, finely mince the shallots, garlic, and lemongrass together.
• Add the mixture into a large bowl or Ziploc bag. Add in palm sugar, brown sugar, salt, and fish sauce.
• Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.
• Add the bone-in pork chops into the mixture. Let it marinade for at least 6 hours in the fridge.
• Remove the pork chops from the bowl or bag. Discard the extra marinade liquid. Allow the pork chops to come to room temperature.
• Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 140°F - 145°F.
• Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat and allow the pork chops to continue cooking. Let rest for 5 minutes prior to serving with a bowl of rice and vegetables.

VIETNAMESE LEMONGRASS PORK

Steps:

• Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
• Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
• Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
• Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
• Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
• Remove, allow to sit for a few minutes, and then enjoy!

VIETNAMESE GRILLED LEMONGRASS PORK CHOPS (THIT HEO NUONG XA)

Steps:

• Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.
• Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.
• Leave the chops to rest for 2 minutes before serving.