chargrilled lemongrass pork chop rice
My lovely friend T is in London visiting, and as she has been in Paris the past week I knew she would be craving some asian food so I made us vietnamese pork chop rice for dinner. This marinade is wonderfully aromatic and works equally well with chicken (thigh fillets) or prawns. All you have to do is mix all the marinade ingredients, pop in the pork and marinade over night. On the day, stick it on the griddle pan (or barbecue/grill) and you’re good to go! The spring onion oil and dipping fish sauce can all be made the night before as well, just take them out and let them come to room temperature before serving. They are not essential (the pork is extremely tasty on its own), but the spring onion oil does add an extra dimension and the tangy zingy fish sauce brightens up the dish and is great for dressing some salad to go along with the rice.
Chargrilled Lemongrass and Honey Pork Chops
(adapted from Secrets of the Red Lantern)
1kg pork shoulder steaks (or pork loin chops)
4 tbsp oyster sauce
4 tbsp fish sauce
1 tbsp honey
1 tbsp sugar
2 lemongrass stems, chopped
12 spring onions, white parts only, bashed
(reserve green parts for the spring onion oil)
1 garlic clove, crushed
125ml vegetable oil
(to serve: steamed rice, gem lettuce and 4 eggs)
Combine all marinade ingredients in a bowl (or plastic bag) and mix well. Add the pork and marinade overnight in the fridge. Take pork out of fridge 1 hour prior to cooking.
Preheat griddle pan. Cook pork shoulder steaks on a medium high heat for 3-4 minutes on each side until cooked through and slightly charred on the outside.
Once cooked, remove from heat and cut into 1cm wide slices. Drizzle on some spring onion oil and dipping fish sauce and serve with steamed rice, shredded gem lettuce and a fried egg. (Have the extra spring onion oil and dipping fish sauce at the table for guests to help themselves)
Dipping Fish Sauce
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp sugar
2 garlic cloves
1 bird’s eye chili (or red jalapeno)
2 tbsp lime juice
1 small carrot shredded and cut into inch long pieces
Combine the fish sauce, rice vinegar, water and sugar in a saucepan and heat on a medium flame. Stir as it cooks and remove from heat just as it is about to reach boiling point. Set aside and allow to cool. To serve, add the remaining ingredients and mix well.
Spring Onion Oil
250ml vegetable oil
8 spring onions, green parts only, finely sliced
Place oil and spring onion in a saucepan on medium heat, once it starts to simmer remove and leave to cool. This will keep for up to a week covered in the fridge.