Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa)

Name: Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa)
Cuisine: American
Ingredients: 2/3 lb Pork Sirloin Chops boneless (i cut it into 4 pieces); Marinade :; 2 tablespoons brown sugar; 1 tablespoon chopped garlic; 1 tablespoon chopped shallot; 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons); 1/4 teaspoon black pepper; 1 tablespoon soy sauce; 1 1/2 tablespoon fish sauce; 1 tablespoon oil; dipping sauce(Nuoc Cham) :; 3 tablespoons lime juice; 2 tablespoons sugar; 1/2 cup water; 2 1/2 tablespoons fish sauce; 1 small garlic clove, minced; chilis; carrot, minced

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

Edmonton, Canada

Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa)

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

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Ingredients

2/3 lbPork Sirloin Chops boneless (i cut it into 4 pieces)
Marinade :
2 tablespoonsbrown sugar
1 tablespoonchopped garlic
1 tablespoonchopped shallot
1 stalklemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoonblack pepper
1 tablespoonsoy sauce
1 1/2 tablespoonfish sauce
1 tablespoonoil
dipping sauce(Nuoc Cham) :
3 tablespoonslime juice
2 tablespoonssugar
1/2 cupwater
2 1/2 tablespoonsfish sauce
1small garlic clove, minced
chilis
carrot, minced

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Steps

1

Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Transfer to a bowl.
2

Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before baking.
3

Preheat oven 350°F. Bake the pork until well done. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving