Vietnamese Pork Chop

Method7 steps

1. 1

   Step 1: Mince the garlic (2), juice the lime and bruise and slice the white part of the lemongrass (1 stalk) into 1 cm pieces. Put these with the chilli sauce (1 tsp), fish sauce (2 tbsp), soy sauce (1 tbsp) and brown sugar (1½ tbsp) into a sealable food bag. Massage the closed bag to mix the marinade.

   Uses 1 tsp chilli sauce, such as sriracha · 2 garlic cloves, minced · Juice of 1 lime · 2 tbsp fish sauce · 1 tbsp soy sauce · 1½ tbsp brown sugar · 1 stalk lemongrass, white part only, bruised and sliced into 1 cm pieces

2. 2

   Step 2: Add all four raw pork cutlets to the marinade, seal the bag and massage to coat them evenly.

   Uses All measured marinade · 4 raw pork cutlets, each about 250–300 g

3. 3

   Step 3: Refrigerate the sealed bag and marinate for at least 4 hours and up to 24 hours. For the separate freeze-ahead option, freeze the meat in its marinade, then thaw it in the refrigerator before cooking; do not leave it out to thaw.

   Refrigerated pork marinade · 240 minUses All cutlets and marinade

4. 4

   Step 4: Brush the outdoor grill with the measured cooking oil and heat to medium-high. A stove-top pan is the separate alternative; oil and heat that pan instead.

   Uses 1 tbsp vegetable or peanut oil for cooking

5. 5

   Step 5: Lift the cutlets from the marinade and let excess liquid drain away. Discard the remaining raw-pork-contact marinade.

   Uses All four cutlets lifted from their marinade

6. 6

   Step 6: Cook the cutlets on the hot grill or selected pan for about 2 minutes on the first side, then turn and cook for about 2 minutes on the other side as an initial guide. Thickness controls the cooking time: continue until each whole-muscle pork cutlet reaches at least 63°C / 145°F in the centre, away from bone. Do not rely on the short guide or resting alone to finish raw meat.

   Uses All four prepared cutlets · Prepared cooking surface

7. 7

   Step 7: Transfer the cooked cutlets to a clean plate, cover loosely with foil and rest for 5 minutes before serving. Any salad or rice served alongside is a separate side dish.

   Rest cooked pork cutlets · 5 minUses All four cooked cutlets, excluding the grill or pan