Vietnamese Lemongrass Pork Chop
Scruff and Steph recipe - Vietnamese
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.2 kg pork forequarter chops (approx 1.5 cm / 0.6 in thick)
- canola oil spray
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tbsp sugar
- pepper, (to taste)
- 3 tbsp lemongrass, (very finely chopped)
- 4 garlic cloves, (finely chopped)
- ½ small brown onion, (finely chopped)
- 1 tbsp honey
- ½ tsp pork bouillon powder or MSG ((optional))
- jasmine rice
- Vietnamese pickled carrots
- 1 continental cucumber, (cut into slices)
- 2 tomatoes, (cut into slices)
- 4 eggs, (pan fried)
- spring onion oil ((Note 1))
- Vietnamese dipping sauce
Instructions
- 1
Prepare all marinade ingredients and combine well in a bowl.
- 2
Rinse each piece pork chop under a tap and pat dry.
- 3
With a pair of kitchen scissors or a sharp knife, make 1 - 2 cm cuts into the edges of the chop.
- 4
In a zip lock bag or a large bowl, combine the pork chops and the marinade. Mix well and leave in the fridge to marinate for 1 day. Turn the chops over now and again to redistribute the marinade.
- 5
Take out the pork chops from the fridge and let it sit for 30 - 45 minutes at room temperature.
- 6
Pre heat the air fryer to 200°C / 400°F for a few minutes.
- 7
Spray the racks / bottom of air fryer with a little oil.
- 8
Take out the pork and lay them on the rack without stacking. Give the top of the pork chop a spray with oil.
- 9
Cook the pork chops for 12 minutes at 200°C / 400 F.
- 10
Flip the pork chops with tongs and cook for a further 7 minutes.
- 11
After 19 minutes flip the pork over one more time and check the colour and doneness. If it still needs a little more colour, let it cook for 1-3 more minutes. If its still raw then cook until done.
- 12
Let the meat rest for 5 minutes before serving.