The first thing I noticed when I entered a Vietnamese restaurant is the smell of grilled grass that escapes from the kitchen. In fact, it is my criteria for a good Vietnamese restaurant. No grilled lemon scent? Do not go. In Vietnam, it is the aroma of grilled pork and lemongrass that they use to attract customers. You will often find someone who stokes the aroma of grilled pork with lemon that they strategically placed on a small charcoal grill near the street. The aroma goes directly to the onslaught of passing motorcycles. It is an effective marketing. If I ever own a restaurant, I would also place myself in the front and cover potential customers with a lovely fragrance based on lemongrass and pork as they pass. Mmmmmwwwwahahahahahaha.
I love to eat grilled pork with lemongrass at home. It is also my article to go when I prepare lunch for my husband to take him to work. Usually, I marinate a handful of pork chops the night before and fry them or fry them the next day. I keep the pork chops with steamed white rice and fresh vegetables such as lettuce or sliced cucumbers. Sometimes, I add kimchi and a fried egg if I feel good. When you reheat the pork chop in the microwave at work, I have been told that it is the envy of your coworkers ;-)
I have found that pork chops are very difficult to cook. Pork chops are lean so it dries quickly. Here are some tips on how to keep pork chops moist and tender:
Buy pork chops with bone. Bone provides not only moisture but also tons of flavor.
Use thin cuts. I usually use pork chops no more than 1/3 inch thick. For thicker pork chops, I cut in half or, according to my method of choice, eliminated my aggression and crushed it with a mallet.
If fried, use flour or cornstarch. This will prevent the exterior from burning and drying out. It also provides a good crust when fried.
Do not overcook. Thin cuts of pork chops cook quickly, 4 to 7 minutes per side, depending on the thickness. We do not recommend walking away to see how I met your mother.
Brush the pork chop with scallion oil when ready to serve. This will not only prevent pork chops from drying out, but also produces a wonderful aroma.
GRILLED VIETNAMESE LILLONGRASS CHOPS
(THIT HEO SUON NUONG XA)
Serve 5
INGREDIENTS
5 small boneless pork chops that are not more than 1/3 inch thick (1-3 / 4 to 2 pounds)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon of powdered pork broth
2 tablespoons granulated white sugar
1/2 teaspoon black pepper
1/4 cup chopped lemongrass
1 tablespoon minced garlic
1/3 cup cornstarch plus 3 tablespoons vegetable oil if fried
INSTRUCTIONS
Combine fish sauce, oyster sauce, pork broth, sugar, black pepper, lemongrass and garlic in a large bowl and mix well.
Add pork chops to the mixture and marinate for at least 30 minutes or overnight in the refrigerator for best results.
You can cook on the grill or fry. To fry, add the pork chop and cornstarch in a plastic bag or large bowl and mix well. Heat the pan with enough vegetable oil to generously cover the bottom of the pan (approximately 3 tablespoons). Fry for about 3-6 minutes per side depending on the thickness. Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
I love to eat grilled pork with lemongrass at home. It is also my article to go when I prepare lunch for my husband to take him to work. Usually, I marinate a handful of pork chops the night before and fry them or fry them the next day. I keep the pork chops with steamed white rice and fresh vegetables such as lettuce or sliced cucumbers. Sometimes, I add kimchi and a fried egg if I feel good. When you reheat the pork chop in the microwave at work, I have been told that it is the envy of your coworkers ;-)
I have found that pork chops are very difficult to cook. Pork chops are lean so it dries quickly. Here are some tips on how to keep pork chops moist and tender:
Buy pork chops with bone. Bone provides not only moisture but also tons of flavor.
Use thin cuts. I usually use pork chops no more than 1/3 inch thick. For thicker pork chops, I cut in half or, according to my method of choice, eliminated my aggression and crushed it with a mallet.
If fried, use flour or cornstarch. This will prevent the exterior from burning and drying out. It also provides a good crust when fried.
Do not overcook. Thin cuts of pork chops cook quickly, 4 to 7 minutes per side, depending on the thickness. We do not recommend walking away to see how I met your mother.
Brush the pork chop with scallion oil when ready to serve. This will not only prevent pork chops from drying out, but also produces a wonderful aroma.
GRILLED VIETNAMESE LILLONGRASS CHOPS
(THIT HEO SUON NUONG XA)
Serve 5
INGREDIENTS
5 small boneless pork chops that are not more than 1/3 inch thick (1-3 / 4 to 2 pounds)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon of powdered pork broth
2 tablespoons granulated white sugar
1/2 teaspoon black pepper
1/4 cup chopped lemongrass
1 tablespoon minced garlic
1/3 cup cornstarch plus 3 tablespoons vegetable oil if fried
INSTRUCTIONS
Combine fish sauce, oyster sauce, pork broth, sugar, black pepper, lemongrass and garlic in a large bowl and mix well.
Add pork chops to the mixture and marinate for at least 30 minutes or overnight in the refrigerator for best results.
You can cook on the grill or fry. To fry, add the pork chop and cornstarch in a plastic bag or large bowl and mix well. Heat the pan with enough vegetable oil to generously cover the bottom of the pan (approximately 3 tablespoons). Fry for about 3-6 minutes per side depending on the thickness. Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
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