This Vietnamese Lemongrass Pork Chop recipe is highly influenced by the authentic Vietnamese Grilled Pork Chop by Marion Gatsby. I stumbled upon her Youtube channel and decided to give it a go and add more ingredients to mix things up which is lemongrass!
I love the smell of lemongrass and I think it would work well with this dish. The original recipe is using Nuoc Cham dressing, which has white vinegar as a base. But I don’t have it in my pantry, so I decided to make lemongrass dressing instead. Using some of Nuoc Cham dressing ingredients with additional shallots.
Lemongrass stalk needs to be beaten and finely grated for marination and dressing otherwise it would be too hard to bite.
As Marion said on her Youtube channel, we don’t have to marinate for over 10 minutes because fish sauce is a very strong flavour. I just like to have more depth of flavour so I did marinate for 20 minutes! I doubled up on sugar as well. Why? because I think the sugar will create a beautiful caramelisation on the pork.
Oh! Just look at the juicy and caramelisation!
Let’s cook Vietnamese Lemongrass Pork Chop!
Vietnamese Lemongrass Pork Chop
Equipment
- Non-stick Frying Pan
- Meat Hammer
Ingredients
- 4 fillet Boneless Pork Chop
- 3 tbsp Fish Sauce
- 2 cloves Garlic Finely grated
- 1 tbsp Garlic Powder
- 1/4 tsp Turmeric Powder
- 2 tsp Sugar
- 1/4 tsp Black Pepper
- 1/2 stem Lemongrass Beaten & finely grated
- 1 tbsp Vegetable Oil
Lemongrass Dressing
- 2 tbsp Sugar
- 1/4 cup Fish Sauce
- 1 pc Lime Squeezed
- 4 pcs Red Chilli Finely chopped
- 2 cloves Garlic Finely chopped
- 1/2 stem Lemongrass Beaten & finely grated
- 2 cloves shallots Finely chopped
Instructions
- Flatten the pork chops with a meat hammer to an even thickness (1.5cm is recommended)
- Let's marinate the pork first! Whisk together the fish sauce, garlic, garlic powder, sugar, turmeric powder, finely grated lemongrass, and black pepper. Pour mixture over the pork and marinate for 20 minutes.
- Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook pork for 3-4 minutes on each side until just cooked through. Remove from heat to rest for 2 minutes.
- To make the lemongrass dressing, combine the fish sauce, sugar, lime juice, and 1/4 cup of water in a jar and shake until the sugar dissolves. Stir fry the finely chopped lemongrass, shallots, and garlic. Pour some of the dressing into the stir-fried and mix it well. Served with pork chops and steamed rice.
Option to serve this Vietnamese Lemongrass Pork Chop is with a sunny side up egg just like Marion did. Otherwise, a bowl of steamed rice would be awesome too!
What I like the most about Vietnamese and Thai cuisine is the use of the fish sauce. Some people might hate the smell of it, my cousin said it smells like feet! But I love the flavour, it never ceased to make my mouth watering.
If you are not a fan of fish sauce marination, I have some Hakka pork recipes in the blog too, check it out!
Thank you for reading my blog, best of luck!
