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Vietnamese Lemongrass Pork Cutlets

Ingredients

  • 2 pork cutlets (about 3cm thick)
  • sea salt
  • 1 lemongrass stalk, bruised and pale part roughly chopped
  • 3 garlic cloves
  • 2 tsp fish sauce
  • ½ tsp sugar
  • ¼ tsp ground white pepper
  • 2 tsp vegetable oil
  • steamed rice or salad, to serve

Nuoc cham dressing:

  • 3 tbsp fish sauce
  • 2 tbsp white vinegar
  • 3 tbsp sugar
  • 2 tbsp lime juice
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped

Directions

Preparing the spices

1

Start this the night before if you can. Season the pork cutlets generously with salt and place in the fridge overnight or for up to 2 days. If you don’t have the time, simply salt and allow to sit while you prepare the remaining ingredients.

2

When ready to cook, use a mortar and pestle to pound the lemongrass and garlic to a fine paste. Transfer the paste to a large bowl. Mix through the fish sauce, sugar and pepper. Add the pork cutlets and mix to combine. Set aside while you make the nuoc cham.

3

For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve.

4

Preheat a barbecue char-grill to high. Pour or brush the oil on. Scrape off most of the marinade from the pork (reserve the marinade). Cook the pork, turning often for about 3 minutes or until nicely charred on the outside.

5

Then turn the heat to low and spread both sides of the pork with the reserved marinade. Cook, turning often, for another 5 minutes or until cooked to your liking.

6

Transfer to a plate and rest for 5 minutes. Then slice and serve with nuoc cham and steamed rice or salad.

Serve hot with rice. Enjoy!

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