Chargrilled honey and spring onion pork cutlets recipe (suong nuong)
- Cuisine: Vietnamese
- Serves 4
Ingredients80ml (⅓ cup) oyster sauce
80ml (⅓ cup) fish sauce
1 tbsp honey
1 tbsp white sugar
1 lemongrass stalk, white part only, finely chopped
12 spring onions, white part only, bruised
1 garlic clove, crushed
125ml (½ cup) vegetable oil
1kg pork loin chops (about 1cm thick), tenderised with a meat mallet
2 tbsp spring onion oil*
1 red bird’s-eye chilli, thinly sliced
⅔ cup coriander leaves
Steamed jasmine rice and nuoc cham, to serve
PreparationCombine oyster and fish sauces, honey, sugar, lemongrass, spring onions, garlic and vegetable oil in a large bowl. Add pork and coat in marinade. Cover and refrigerate for at least 4 hours or preferably overnight.
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.
* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer
Photography by Alan Benson.
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A powder made from ground dried chillies which varies in heat and flavour depending on the type of chilli used.