This Vietnamese dish from Luke Nguyen is laced with lemongrass, spring onions, coriander and bird’s-eye chilli. For the best result, marinate your pork cutlets overnight.

Serves
4

Preparation

25min

Cooking

10min

Skill level

Easy
By
Average: 3.4 (36 votes)
Yum

Ingredients

  • 80 ml (⅓ cup) oyster sauce
  • 80 ml (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
  • 125 ml (½ cup) vegetable oil
  • 1 kg pork loin chops (about 1 cm thick), tenderised with a meat mallet
  • 2 tbsp spring onion oil (see Note)
  • 1 red bird’s-eye chilli, thinly sliced
  • ⅓ cup coriander leaves
  • steamed jasmine rice and nuoc cham, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight
Drink match 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer

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 1 cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.

 

Note
• To make spring onion oil, mix 250 ml of vegetable oil with 8 spring onions, green part only, thinly sliced.

 

 

Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.