Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt
This Vietnamese Grilled Lemongrass Pork Chop is a staple protein choice when it comes to “Cơm Tấm”. The marinade itself is pretty straight forward, but the important thing to go with it is the fish sauce. They complement each other very well especially when eaten with rice or rice noodles. Salad is a side to balance the dish.
Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt
This Vietnamese Grilled Lemongrass Pork Chop is a staple protein choice when it comes to “Cơm Tấm”. The marinade itself is pretty straight forward, but the important thing to go with it is the fish sauce. They complement each other very well especially when eaten with rice or rice noodles. Salad is a side to balance the dish.
Cooking Instructions
- 1
Marinade your meat with all ingredients listed in the “pork chop marinade” section. (Optional) You can also add fresh minced lemongrass juice for more lemongrass fragrance (blend 1 fresh lemongrass with 1/2 cup water & strain for juice)
- 2
Cover and let meat marinade for at least 3 hours or over night.
- 3
Air-fry at 390F for 20 mins (10 mins each side) or until internal is 165F
- 4
For pineapple fish sauce. In a pot, add sugar, water, fish sauce, coco Rico, and apple juice/pineapple). Bring to boil and simmer till sauce reduce to half or a bit thickening slurred. (30-40 minutes in lie heat)
- 5
Turn off heat and let fish sauce cool down to room temperature before adding in the mince garlic and chili. Squeeze in 1/2 a lime.
- 6
For cucumber arugula salad, toss all ingredients in the salad section to get the salad.
- 7
For the green onion oil, combine the oil, green onions fried shallots, and salt in a bowl. Microwave 1 minute.
- 8
Enjoy all together on a plate! Fish sauce is great over white rice and pork chop.
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