Chargrilled honey and spring onion pork cutlets recipe (suong nuong)

Created by Luke Nguyen

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Cuisine: Vietnamese
Serves 4

Ingredients

80ml (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

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Preparation

Combine 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.

If you enjoyed this Chargrilled honey and spring onion pork cutlets recipe (suong nuong) then browse more Vietnamese recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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