Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt

Name: Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt
Total time: 3600 s
Yield: 4-6 people
Cuisine: American
Ingredients: 4 lbs bone in pork chop or pork butt/shoulder (washed& rinsed cleaned with salt & water); 1 shallot minced; 5 cloves garlic minced; 1-2 Thai chili minced; 1 Tbs oyster sauce; 1/2 pkg “Gia Vị ướp nướng sườn, bò, gà xã ớt” (dry lemongrass & spice mix); 3 Tbs condensed milk; 2 tsp chicken bouillon; 1 Tbs fish sauce; 1 Tbs Soy sauce; 1/4 tsp 5 spice powder; 2 tsp ground black pepper; 3 Tbs anatto oil; 1 cup sugar; 1 cup water; 1 cup Coco Rico/coconut water; 1 cup fish sauce; 1/2 cup pineapple juice OR 1 sliced pineapple (1/2 inc thick); 6 cloves minced garlic; 2 Thai chili minced; 1/2 lime juice large; 5 oz Arugula; 1/2 English cucumbers (chopped); 1 Tomatoes (chopped); 1 shallot sliced; 1/2 lemon zest; 1/2 lemon juice; 1/4 tsp sea salt; 1/2 tsp sugar; 1/2 tsp ground black pepper

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

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.

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

1 hr

4-6 people

Pork Chop Marinade
4 lbsbone in pork chop or pork butt/shoulder (washed& rinsed cleaned with salt & water)
1shallot minced
5 clovesgarlic minced
1-2Thai chili minced
1 Tbsoyster sauce
1/2 pkg“Gia Vị ướp nướng sườn, bò, gà xã ớt” (dry lemongrass & spice mix)
3 Tbscondensed milk
2 tspchicken bouillon
1 Tbsfish sauce
1 TbsSoy sauce
1/4 tsp5 spice powder
2 tspground black pepper
3 Tbsanatto oil
Pineapple Fish Sauce
1 cupsugar
1 cupwater
1 cupCoco Rico/coconut water
1 cupfish sauce
1/2 cuppineapple juice OR 1 sliced pineapple (1/2 inc thick)
6 clovesminced garlic
2Thai chili minced
1/2lime juice large
Cucumber Arugula Salad
5 ozArugula
1/2English cucumbers (chopped)
1Tomatoes (chopped)
1shallot sliced
1/2lemon zest
1/2lemon juice
1/4 tspsea salt
1/2 tspsugar
1/2 tspground black pepper
1 tspApple cider/white vinegar
1.5 Tbsolive oil
Green onion oil
2 bunchgreen onions (chopped)
1/2 cupneutral oil
1 ozfried shallots
1/4 tspsalt

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Steps

1 hr

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.