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Vietnamese Lemongrass Pork Chops with Scallion Oil
3 Std. 20 Min.Für 6Nutri-Score C€€
C
3 Std. 20 Min.
3 Std. 20 Min.Vietnamese Lemongrass Pork Chops with Scallion Oil
was Sie brauchen
Zutaten
bone-in pork chop (thin cut)Fleisch6 Stücke
garlic (minced)Obst & Gemüse24 g
shallots (diced)Obst & Gemüse30 g
lemongrass (minced)Obst & Gemüse18 g
brown sugarVorräte36 g- fish sauceVorräte30 ml
- oyster sauceVorräte30 ml
olive oilVorräte30 ml
black pepper (ground)Gewürze2 g- green onions (thinly sliced)Obst & Gemüse60 g
- neutral oilVorräte60 ml
eggs (fried crispy)Milchprodukte6 Stücke
rice (cooked, for serving)Getreide360 g
tomatoes (sliced, for serving)Obst & Gemüse3 Stücke
cucumber (sliced, for serving)Obst & Gemüse1 Stück
pro Portion
Nährwerte
638kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 35 g
- Fett
- 32 g
was Sie verwenden
Utensilien
Rührschüssel
Grill
Bratpfanne
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the pork chops
- Cut a few slits around the edges of the pork chops so they don't curl while cooking.
- Place the pork chops in a large bowl.
- Schritt 2
Make the marinade
- Add the garlic, shallots, lemongrass, brown sugar, fish sauce, oyster sauce, olive oil and black pepper to the bowl.
- Mix until the pork chops are evenly coated in the marinade.
- Schritt 3
Marinate
- Cover the bowl with a lid.
- Refrigerate for a couple of hours, overnight is best.
- Schritt 4
Make the scallion oil
- Thinly slice the green onions.
- Heat the neutral oil over medium-high heat and pour it over the sliced green onions.
- Schritt 5
Cook the pork chops
- Grill on each side for 4-5 minutes, or air fry at 375 °F for 18-20 minutes, or fry in a pan.
- Schritt 6
Fry the eggs
- Fry the eggs until the edges are crispy.
- Schritt 7
Serve
- Serve the pork chops with rice, tomatoes, cucumber, a crispy fried egg and a drizzle of scallion oil.