Chargrilled honey and spring onion pork cutlets
This Vietnamese dish from is laced with lemongrass, spring onions, coriander and a bird’s-eye chilli.
For the best result, marinate your pork cutlets overnight.
⅓ cup oyster sauce
⅓ cup fish sauce
1 tbsp of our Upcountry Honey
1 tbsp white sugar
1 lemongrass stalk, white part only, finely chopped
12 spring onions, white part only, bruised
1 garlic clove, crushed
½ cup vegetable oil
1 kg pork loin chops (about 1 cm thick), tenderised with a meat mallet
2 tbsp spring onion oil (see Note)
1 red bird’s-eye chilli, thinly sliced
⅓ cup coriander leaves
steamed jasmine rice to serve
Marinating time overnight
Combine oyster and fish sauces, honey, sugar, lemongrass, spring onions, garlic and vegetable oil in a large bowl. Add pork and coat in marinade. Cover and refrigerate for at least 4 hours or preferably overnight.
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1 cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice.
• To make spring onion oil, mix 250 ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Adapted From: sbs.com.au
Photography by Alan Benson.