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Vietnamese Lemongrass Pork Chops with Scallion Oil
3 h 20 minPara 6Nutri-Score C€€
C
3 h 20 min
3 h 20 minVietnamese Lemongrass Pork Chops with Scallion Oil
lo que necesita
Ingredientes
bone-in pork chop (thin cut)Carne6 piezas
garlic (minced)Frutas y verduras24 g
shallots (diced)Frutas y verduras30 g
lemongrass (minced)Frutas y verduras18 g
brown sugarDespensa36 g- fish sauceDespensa30 ml
- oyster sauceDespensa30 ml
olive oilDespensa30 ml
black pepper (ground)Especias2 g- green onions (thinly sliced)Frutas y verduras60 g
- neutral oilDespensa60 ml
eggs (fried crispy)Lácteos6 piezas
rice (cooked, for serving)Cereales360 g
tomatoes (sliced, for serving)Frutas y verduras3 piezas
cucumber (sliced, for serving)Frutas y verduras1 pieza
por ración
Nutrición
638kcal
- Carbohidratos
- 53 g
- Proteínas
- 35 g
- Grasas
- 32 g
lo que usará
Utensilios
Bol
Parrilla
Sartén
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Marinate
- Cover the bowl with a lid.
- Refrigerate for a couple of hours, overnight is best.
- Paso 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.
- Paso 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.
- Paso 6
Fry the eggs
- Fry the eggs until the edges are crispy.
- Paso 7
Serve
- Serve the pork chops with rice, tomatoes, cucumber, a crispy fried egg and a drizzle of scallion oil.