Vietnamese Lemongrass Pork Chops (Sườn Nướng)

Ingredients

• 12 pork chops (pounded to about ½-inch thick)
• 7 tbsp frozen minced lemongrass (6-8 tbsp; frozen minced is recommended for texture)
• 10 cloves garlic (minced)
• 3 shallots (finely minced)
• 6 tbsp fish sauce
• 5 tbsp oyster sauce
• 4 tbsp light soy sauce
• 6 tbsp brown sugar
• 3 tbsp maple syrup (or honey)
• 5 tbsp neutral oil (for marinade)
• 0.25 cup water
• 2 tsp chicken bouillon powder
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp baking soda (tenderizer)
• 2 tbsp cornstarch
• 1 tsp MSG (optional)
• 4 green onions (finely chopped, for scallion oil)
• 3 tbsp neutral oil (for scallion oil)
• salt (pinch, for scallion oil)

Steps

1. 1

   Cover each pork chop with parchment paper and pound to an even ½-inch thickness using a meat mallet. This keeps your kitchen cleaner and helps the pork cook evenly.

2. 2

   In a large mixing bowl, combine the lemongrass, minced garlic, shallots, fish sauce, oyster sauce, light soy sauce, brown sugar, maple syrup (or honey), neutral oil, water, chicken bouillon powder, white pepper, black pepper, baking soda, cornstarch, and MSG (if using).

3. 3

   Whisk the marinade ingredients thoroughly until the sugar has completely dissolved.

4. 4

   Add the pounded pork chops to the marinade and massage the meat well for 2-3 minutes to ensure every piece is thoroughly coated.

5. 5

   Cover the bowl or transfer to a container and marinate in the refrigerator for at least 4 hours, preferably overnight.

6. 6

   Remove the pork from the fridge 20-30 minutes before grilling to take the chill off.

7. 7

   Preheat your grill to medium-high heat (about 425°F / 220°C).

8. 8

   Shake off any large pieces of lemongrass from the pork chops to prevent burning. Grill for about 3-4 minutes on the first side.

9. 9

   Flip the chops and grill for another 2-3 minutes on the second side until they are beautifully caramelized and cooked through.

10. 10

    While the pork rests, prepare the scallion oil: Mix the chopped green onions, 3 tablespoons of neutral oil, and a pinch of salt in a small bowl.

11. 11

    Microwave the scallion mixture for 30-45 seconds (or warm gently in a pan) until fragrant.

12. 12

    Brush the warm scallion oil over the hot pork chops while they rest for 10-15 minutes before serving.

Notes

Baking soda helps tenderize the pork without changing the flavor. Cornstarch helps the marinade cling to the meat for a glossy finish. Serve with jasmine rice, bún noodles, or bánh hỏi, plus fresh lettuce, cucumber, pickled carrots, daikon, and nước chấm.

Nutrition per serving

• main
• grilled
• Vietnamese
• pork chops
• lemongrass
• meal prep
• dinner