Lemongrass pork chops are a staple of all Vietnamese restaurants. The fragrant lemongrass and sweet palm sugar give it a distinctive flavor that’s uniquely Vietnamese and the fish sauce provides a great depth of flavor. They are best when cooked over charcoal to get that smokey flavor with crispy charred edges. They can be served over rice or as the main ingredient in a Vietnamese sandwich called banh mi.
Get the recipe here: https://bit.ly/vietporkchops
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——- Ingredients —–
4 pork chops
For the dipping Sauce
1 cup water
1/2 cup lime juice
1/2 cup sugar
1/4 cup fish sauce: https://amzn.to/3mjLl1s
1 tsp chili garlic sauce
——– Marinade ———–
8 cloves minced garlic
1 tbsp white pepper powder
2 oz minced lemongrass
3 bulbs chopped shallots
1/2 cup fish sauce
6 oz palm sugar: https://amzn.to/3fJem4e
1/4 cup vegetable oil
———- Instructions ———–
1. Combine dipping sauce ingredients and mix until the sugar has dissolved.
2. Combine marinade ingredients and blend until well combined or place in refrigerator overnight so that the palm sugar dissolves.
3. Marinate pork for a minimum of 4 hours or overnight.
4. Grill over charcoal and flip regularly until the pork chops begin to char. Alternatively, you can pan fry the pork chops in a large pot with some oil over medium-high heat until they start to brown.
5. Allow the pork chops to rest for a few minutes before serving.
Equipment:
Blendtec: https://amzn.to/2JgKxfG
Weber Master-Touch Charcoal Grill: https://amzn.to/2KH53GA
Heat Resistant BBQ Gloves: https://amzn.to/39rWFoK
Original of the video here
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