Chargrilled Pork Cutlets Marinated with Honey and Spring Onions

Name: Chargrilled Pork Cutlets Marinated with Honey and Spring Onions (Sườn Nướng)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 4 tablespoons dipping fish sauce, plus extra to serve; 125 ml (4 fl oz/½ cup) vegetable oil; 1 garlic clove, crushed; 12 spring onions (scallions), white part only, bashed; 1 small handful coriander (cilantro) leaves; 1 red bird’s eye chilli, sliced; 1 tablespoon spring onion oil; 4 tablespoons fish sauce; 4 tablespoons oyster sauce; 1 kg (2 lb 4 oz) thin pork loin chops (about 1 cm/½ in thick); 12 spring onions (scallions), white part only, bashed; 1 lemon grass stem, white part only, chopped; 1 tablespoon sugar; 1 tablespoon honey

Sườn Nướng

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: This recipe works best when the pork chops are cut thinly with minimal bone and left to marinate overnight in the fridge. Ask your butcher to cut the loin chops 1 cm (½ in) thick and to cut most of the bone off the bottom T-section.

Ingredients

1 kg (2 lb 4 oz) thin pork loin chops (about 1

Asia
Vietnam
Main course
South East Asia

Method

Bash the pork loin chops, one at a time, with a meat mallet and set aside. Combine the oyster sauce, fish sauce, honey, sugar, lemon grass, spring onions, garlic and vegetable oil in a bowl and mix well. Add the loin chops to the bowl and cover thoroughly with the marinade and refrigerate overnight.

Place the chops on a preheated chargrill pan. Cook for 2 minutes, then turn the chops 90