Monday, August 26, 2013

Lemongrass Pork Chop

Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it's got tons of flavor!

3-4 pork chops, whatever cut you enjoy
2 stalks lemongrass
5 cloves garlic
3 shallots
2-3 red chili peppers
3 Tbsp. fish sauce
3 Tbps. brown sugar
2 Tbsp. black soy sauce

1 Tbsp. oil
2-3 tsp. salt
1 tsp. black pepper

Pat the pork chops dry, set them on a plate, and salt lightly. I find it's easiest to control the salt in the marinade if you salt the meat directly.

Pound the base of the lemongrass stalks with something heavy to break them up a bit. Slice into 1/2" pieces and then chop in the food processor. Add the garlic, shallots, and chili peppers and chop until fine textured (will be a little fibrous from the lemongrass).

Add in the remaining ingredients and process until well combined. Test the flavor and adjust if needed. The marinade should be the texture of wet sand.

Place in a ziploc bag and add the pork chops. Squish around until well coated. Marinate for at least an hour, ideally overnight.

The meat will be coated in a lemongrass-ey crust. Grill until crisp on the edges and pork is just cooked. Slice and serve on rice with veggies or salad.

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