Vietnamese Grilled Lemongrass Pork Chops Thit Heo Nuong Xa Food

VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)

Steps:

• Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
• Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
• Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
• Serve over steamed white rice and nuoc cham dipping sauce.

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.

VIETNAMESE GRILLED PORK CHOPS WITH MUSHROOMS

Steps:

• To make the marinade, combine the garlic, sugar, sauces, oil and whisky or sherry in a ziplock bag. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours, and up to 24 hours for the most flavour.
• Lift the chops out of the marinade and place them on a barbecue over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking.
• Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions.
• To make your ground rice: in a dry non-stick fry pan toast dry uncooked rice until it is a light brown, then using either a mortar and pestle or a spice grinder, grind until it is a powder.