Vietnamese lemongrass pork chops
Directions
- 1Combine fish sauce, soy, sugar, honey, lemongrass, garlic, shallots, and oyster sauce in a blender to make the marinade.
- 2Blend the marinade ingredients until smooth.
- 3Place pork chops in a bowl and pour the blended marinade over them.
- 4Massage the marinade into the pork chops to ensure they are well coated.
- 5Cover the marinated pork chops with plastic wrap and let them marinate.
- 6For the dipping sauce, combine fish sauce, water, sugar, and vinegar in a bowl.
- 7Stir the dipping sauce ingredients until well combined.
- 8Cover the dipping sauce with plastic wrap.
- 9Slice cucumber into thin rounds.
- 10Arrange cucumber slices on a plate and sprinkle with salt.
- 11Slice tomato into thin rounds.
- 12Arrange tomato slices on a plate and sprinkle with salt.
- 13Add pickled carrots to a jar.
- 14Pour hot water over the pickled carrots in the jar.
- 15Close the lid on the jar of pickled carrots.
- 16Pat the marinated pork chops dry with a paper towel.
- 17Place the pork chop in the air fryer basket.
- 18Air fry at 400°F (200°C) for 15 minutes.
Ingredients
- 4 pork chops
- 3 Tbsp fish sauce
- 1 Tbsp dark soy
- 2 Tbsp soy sauce
- 1.5 Tbsp honey
- 1.5 Tbsp sugar
- 2 stalks lemongrass
- 6 garlic cloves
- 2 small shallots
- 1 Tbsp oyster sauce
- 0.33 cup fish sauce
- 0.75 cup water
- 0.5 cup sugar
- 0.25 cup vinegar
- cucumber
- tomato
- salt
- pickled carrots
Equipment
air fryerblenderbowlplastic wrapcutting boardknifeplatejarpotpaper towelwire rackbaking sheet
Tips
- Sprinkle cucumber and tomato slices with salt to boost their natural brightness.
- Use pickled veggies for an extra tangy crunch.
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