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.
