Ingredients
- 1/2 cup fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp salt
- 3 1/2 tbsp minced lemongrass
- 4 cloves garlic, minced
- 3 bruised lemongrass stalks
- 2 pork chops (cut slits into the fatty parts to ensure even cooking)
- 1 bunch scallion ends, chopped
- Salt and white pepper to taste
- 1 cup jasmine rice
- 1 cup chicken broth
- A pinch of saffron leaves (soaked in a little water to infuse flavour)
- 1 tbsp butter
- 1 small red onion, finely diced
- 2 Lebanese cucumbers, finely diced
- 1 tomato, diced
- Salt and pepper to taste
Method
- Cook the Rice: (Assuming your pork has already been marinated) In a pot, bring chicken broth to a slight boil. Add jasmine rice, saffron-infused water, and butter. Cover and simmer for 10 minutes. Turn off the heat and let it sit with the lid on for another 15 minutes. Fluff the rice before serving.
- Prepare the Cucumber Salad: In a bowl, combine diced red onion, cucumbers, and tomato. Season with salt and pepper to taste.
- Prepare the Pork Chops: In a bowl, mix together fish sauce, rice wine vinegar, oyster sauce, sugar, salt, minced lemongrass, minced garlic, and bruised lemongrass stalks. Rub the marinade thoroughly into the pork chops, ensuring even coverage. Marinate in the fridge for at least 1 hour, preferably overnight for better flavour.Cook the Pork Chops: Preheat the air fryer to 200°C. Cook the pork chops for 14-15 minutes, flipping halfway through. Baste the pork 2-3 times during cooking for added flavour and moisture.Let the pork rest and start on the scallion oil.
- Prepare the Scallion Oil: Heat grapeseed oil in a pan until just smoking. Pour the hot oil over the chopped scallions and season with salt and white pepper to taste.
- To Serve: Plate the jasmine rice and place the cooked pork chops on top. Drizzle with scallion oil. Top with a fried egg and cucumber salad.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
