Chuletas de cerdo vietnamitas a la parrilla con hierba luisa

Ingredientes

• 1 - 2 stalk of lemongrass
• 4 tablespoons reduced-sodium soy sauce
• 3 1/2 tablespoons oyster sauce
• 2 1/2 tablespoons honey
• 1 tablespoon minced garlic
• 1 1/2 tablespoons minced shallot
• black pepper
• 1 lb thin-cut pork chops
• 1 tablespoon cooking oil

Preparación

1. 1

   Peel off 2-4 outer layers which are dry from the lemongrass. Cut off the bulb and the green skinny upper part. Keep the white and light green part (about 5 to 6-inch long next to the bulb). Smash and then slice thinly and finely mince. You need 1/4 cup of minced lemongrass so use 1 - 2 stalks depending on size.

2. 2

   In a mixing bowl, mix together soy sauce, oyster sauce and honey. Taste and adjust to your liking. Add lemongrass, garlic, shallot, black pepper. Add pork chops to the bowl (or you can pour marinade into a Ziploc bag and put the pork chops in there) and mix. Add 1 tablespoon of oil, mix and put in the refrigerator to marinate for 4-6 hours.

3. 3

   Remove the pork chops from the refrigerator and preheat the grill to high heat. When the grill is ready, shake off the minced aromatics in the marinade from the pork chops and grill each side 1 1/2 minutes or until fully cooked. The amount of time depends on the thickness of your chops.

4. 4

   Transfer to clean plates and serve immediately.