Plat
Vietnamese Lemongrass Pork Chops with Scallion Oil
3 h 20Pour 6Nutri-Score C€€
C
3 h 20
3 h 20Vietnamese Lemongrass Pork Chops with Scallion Oil
ce qu’il vous faut
Ingrédients
bone-in pork chop (thin cut)Viandes6 morceaux
garlic (minced)Fruits et légumes24 g
shallots (diced)Fruits et légumes30 g
lemongrass (minced)Fruits et légumes18 g
brown sugarÉpicerie36 g- fish sauceÉpicerie30 ml
- oyster sauceÉpicerie30 ml
olive oilÉpicerie30 ml
black pepper (ground)Épices2 g- green onions (thinly sliced)Fruits et légumes60 g
- neutral oilÉpicerie60 ml
eggs (fried crispy)Produits laitiers6 morceaux
rice (cooked, for serving)Céréales360 g
tomatoes (sliced, for serving)Fruits et légumes3 morceaux
cucumber (sliced, for serving)Fruits et légumes1 morceau
par portion
Nutrition
638kcal
- Glucides
- 53 g
- Protéines
- 35 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Saladier
Gril
Poêle
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Marinate
- Cover the bowl with a lid.
- Refrigerate for a couple of hours, overnight is best.
- Étape 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.
- Étape 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.
- Étape 6
Fry the eggs
- Fry the eggs until the edges are crispy.
- Étape 7
Serve
- Serve the pork chops with rice, tomatoes, cucumber, a crispy fried egg and a drizzle of scallion oil.