Chuletas de cerdo a la parrilla vietnamitas

Ingredientes

• 1 kg / 2.2 lb pork chops
• 2 red shallots ((finely chopped))
• 3 cloves garlic ((finely chopped))
• 1 stalk lemongrass ((finely chopped))
• 1 tsp five spice powder
• 2 tsp brown sugar ((or to taste))
• 1/2 tsp salt ((or to taste))
• 2 tsp pepper
• 1 tsp chicken bouillon powder
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp light soy sauce
• 2 tsp cooking oil
• 4 tsp light soy sauce ((or to taste))
• 4 tsp oyster sauce
• 2 tsp pepper
• 4 tsp honey ((or to taste))

Preparación

1. 1

   Preheat the oven to 200°C (390°F).

2. 2

   Meanwhile, mix together the lemongrass, red shallots, garlic, five spice powder, chicken bouillon powder, sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.

3. 3

   Smear the sauce over the pork chops, rubbing it in well to cover all the meat.

4. 4

   Marinate for a minimum of 20 minutes.

5. 5

   After the 20 minutes, place the marinated pork chops on a grill rack with the drip tray underneath.Pro Tip: If the chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.

6. 6

   Cook the pork in the oven for 5 minutes, then flip and cook for another 5 minutes.

7. 7

   Brush the glaze over the cooking meat and grill for 2 minutes before repeating on the other side.

8. 8

   Let the Sườn Nướng turn golden brown then serve with rice or enjoy as is!