THE LEMONGRASS CHAR-SLABS

(Our Play on Vietnamese Pork Chops)

THE LEMONGRASS CHAR-SLABS

Ingredients: 2 Pork chops (bone-in preferred), 2 tbsp Fish sauce, 1 tbsp Soy sauce, 1 tbsp Honey, 2 Lemongrass stalks (minced), 3 cloves Garlic (minced), 1 tsp Black pepper, 1 Red chili (minced)...

Ingredients

  • 2 Pork chops (bone-in preferred)
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 2 Lemongrass stalks (minced)
  • 3 cloves Garlic (minced)
  • 1 tsp Black pepper
  • 1 Red chili (minced)

Cooking Method

  1. The Coat Whisk silk and architect ingredients; rub heavily into the pork. Let rest for 1 hour.
  2. The Bloom Add a 15ml splash of water to the leftover marinade to ensure the spices 'grip' during searing.
  3. The Scorch Grill or pan-fry on high heat for 5 minutes per side until the edges are blackened and charred.
  4. The Finish Serve with fresh cucumber slices and a massive hit of raw coriander.

Cuisine: Asian

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