Vietnamese Lemongrass Pork Cutlets

Vietnamese Lemongrass Pork Cutlets

Vietnamese Lemongrass Pork Cutlets

Previous Next https://youtu.be/2L7FkRhjg8w INGREDIENT Vietnamese Lemongrass Pork Cutlets European Print This
Serves: 2
Nutrition facts: – calories – fat

Ingredients

2 pork cutlets (about 3cm thick) 

sea salt 

1 lemongrass stalk, bruised and pale part roughly chopped 

3 garlic cloves 

2 tsp fish sauce 

½ tsp sugar 

¼ tsp ground white pepper 

2 tsp vegetable oil 

steamed rice or salad, to serve 

 

Nuoc cham dressing: 

3 tbsp fish sauce 

2 tbsp white vinegar 

3 tbsp sugar 

2 tbsp lime juice 

1 long red chilli, finely chopped 

2 garlic cloves, finely chopped 

Instructions

STEP 1

Start this the night before if you can. Season the pork cutlets generously with salt and place in the fridge overnight or for up to 2 days. If you don’t have the time, simply salt and allow to sit while you prepare the remaining ingredients. 

 

STEP 2

When ready to cook, use a mortar and pestle to pound the lemongrass and garlic to a fine paste. Transfer the paste to a large bowl. Mix through the fish sauce, sugar and pepper. Add the pork cutlets and mix to combine. Set aside while you make the nuoc cham. 

 

STEP 3

For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve. 

 

STEP 4

Preheat a barbecue char-grill to high. Pour or brush the oil on. Scrape off most of the marinade from the pork (reserve the marinade). Cook the pork, turning often for about 3 minutes or until nicely charred on the outside. Then turn the heat to low and spread both sides of the pork with the reserved marinade. Cook, turning often, for another 5 minutes or until cooked to your liking. 

 

STEP 5

Transfer to a plate and rest for 5 minutes. Then slice and serve with nuoc cham and steamed rice or salad. 

Related posts

Slow-roasted Crispy Pork Belly

Asian Crispy Shrimp Po’Boy

Spicy Wonton Noodle Soup