Ingredients
- 1 large lemongrass, finely chopped (approximately 1/3 cup)
- 4 Thai chili, chopped
- 8 garlic cloves, chopped
- 2 small shallots, finely chopped (approximately 1/2 cup)
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1 tsp black pepper
- 2 Tbsp vegetable oil
Method
- In a glass jar, combine all the ingredients for the marinade and close the lid to shake it.
- Pour half of the marinade on a baking dish and place pork chop and pour rest of the marinade, move around the coat it evenly. Cover with a plastic wrap and marinate for over night. You can do this in a plastic bag as well.
- Heat a grill over medium heat. Scrap off the marinate from the pork and place the pork on the grill. Cook the pork until 145 degrees inside and nicely chard outside, about 4 to 5 minutes each side.
- When it’s done cooking on the grill, remove from the heat and let it rest for 3 minutes.
- Meanwhile, we are going to cook the marinate. Pour all the marinate in a sauce pan with 2 tablespoons of water. Bring it to boil over high heat and let it hard boil for 1 minute. Skim all the scums as you go
- Slice the pork chop and pour the sauce right on top. If you like to, garnish with chopped cilantro, chili, and green onion. Enjoy with a warm bowl of rice!
Product used in recipe
- Squid Brand - Fish Sauce