Vietnamese Lemongrass Pork & Soy Sauce Eggs

Ingredients

• SOY SAUCE EGGS
• 4 Eggs (at room temp)
• 1 Tbs Jalapeno Chilli - finely chopped
• 1 Tbs Long Red Chilli - finely chopped
• 3 Tbs Chives -chopped
• 2 Tbs Corriander (stems only) - finely chopped
• 1/2 tsp Ginger - finely chopped
• 1/4 Med White Onion - finely chopped
• 2 tsp Toasted Sesame Seeds
• 1 clove Garlic - finely chopped
• 1 1/4 cups Lee Kum Kee Light Soy Sauce
• 1 1/2 cups Water
• 1 1/2 Tbs Sugar
• LEMONGRASS PORK
• 4 Thin Boneless Pork Loin Cutlets
• MARINADE
• 3 Tbs Squid Brand Fish Sauce
• 2 Tbs Lee Kum Kee Premium Soy Sauce
• 3 Tbs Sugar
• 3 Tbs Lemongrass - very finely chopped
• 3 cloves Garlic - finely chopped
• 1/2 small Brown Onion - finely chopped
• 3 Tbs Sugar
• 1 Tbs Honey
• 1/2 tsp Chicken Stock Powder
• 1 Tbs Vegetable Oil
• PICKLED VEGETABLES
• 1 large Carrot - thinly shredded
• 1 pkt Qukes - sliced
• 2-3 Radishes - thinly sliced
• 1/4 small Red Onion - thinly sliced lengthwise
• 1/2 cup Obento Rice Wine Vinegar
• 1/2 tsp Salt
• 1 Tbs Sugar
• 1 tsp Chilli Pepper Flakes
• 1 clove Garlic - finely chopped
• TO SERVE
• Pre-prepared Vermicelli Noodles, Spring Onion, Red Chilli, Vietnamese Mint & Toasted Sesame Seeds

Method

1. DAY 1 Place the eggs in the air-fryer & cook @ 130 C for 15 minutes - the time will depend on the size egg you are using (cook one egg as a trial & adjust timing if necessary)
2. Place the eggs in a bowl of ice water to cool, once cool remove shells & set aside.
3. Combine the marinade ingredients & place in a glass container or jar, reserving some of the marinade to serve alongside the finished dish. Add the eggs (making sure they are covered in the marinade) place in fridge & marinate overnight.
4. Combine the marinade ingredients for the pork, trim the cutlets (if necessary) & place in a shallow container with the marinade (making sure they are well coated) Marinate in fridge overnight.
5. DAY 2 Mix the pickling ingredients & combine with vegetables, chill in fridge until required.
6. Prepare Vermicelli as directed on the packet.
7. Remove the pork cutlets from the marinade, lightly pat dry with kitchen paper.
8. Set the Air-Fryer to 200 C & pre-heat for 3-5 minutes.
9. Lightly coat the rack with a little oil, place the pork cutlets on the rack & cook at 200 C for 15 minutes or until a little charred on the edges.
10. To serve - Arrange the Vietnamese Soy Sauce Eggs, Vemicelli & Pickled Vegetables on a platter, garnish with Vietnamese Mint, Toasted Sesame Seeds, Spring Onion & Red Chilli slices. Top with the Lemongrass Pork Cutlets & ENJOY Serves 2

Product used in recipe

• Squid Brand - Fish Sauce
• Lee Kum Kee - Light Soy Sauce
• Yeo's - Pure Sesame Oil
• Obento - Rice Wine Vinegar
• Lee Kum Kee - Premium Soy Sauce