Vietnamese Lemongrass Pork Cutlets

Step 1

STEP 1

Step 2

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.

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STEP 2

Step 5

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.

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STEP 3

Step 8

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

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STEP 4

Step 11

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. 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.

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STEP 5

Step 14

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