Pork Chop with Lemongrass

Ingredients

• Naturally brewed soy sauce
• Oyster sauce
• Sesame oil
• Fish sauce
• Brown sugar
• Honey
• Garlic
• Black pepper
• Lemongrass stalk
• Shallots
• Pork chops

Procedure

Marinade

1. Finely chop the lemongrass stalk, shallots, black pepper, and garlic
2. In a mortar and pestle, further break down the lemongrass, shallots, and garlic
   1. You can use a food processor if you don’t have a mortar and pestle
3. In a container, homogeneously mix the soy sauce, oyster sauce, sesame oil, fish sauce, brown sugar, and honey
   1. Soy sauce will give you a salty and umami flavor
   2. Oyster sauce will give you a sweet, savory, and umami flavor
   3. Sesame oil will give you a sharp and nutty flavor
   4. Fish sauce will give you salty, sweet, and a little bit fishy (duh)
   5. The sauce should taste sweet, salty, and savory with a nice mouth feel
4. Homogeneously mix the content of step 2 and 3, and marinate the pork chops for at least two hours (best after 24hrs) in a bag or in a container

Cooking

1. Heat up a skillet with a neural oil (such as vegetable oil) that will entirely fit your pork chops, once the oil has heat up drop the pork chops in the oil.
   1. Note: If you usually have issues with pork chops curl up, before cooking make a couple of slit on the edge of the pork chop. This should prevent the pork chops to curl up
2. This will depend on the thickness of your pork chops, cook for 3 min or so, a nice crust should form on the hot side
3. Flip the pork chops, and cook for about 2 min. The pork chops should register 150 degrees F.

Plating

1. I usually serve this with rice, chopped lettuce or mixed greens, some sliced tomato and cucumber, a friend egg on top of the rice, and some fish sauce (nuoc mam)