Sườn Nướng (Vietnamese Grilled Pork Chops)

Ingredients

• 1 kg (2.2 lb)pork chops
• 2red shallots, finely chopped
• 3 clovesgarlic, finely chopped
• 1 stalklemongrass, finely chopped
• 1 tspfive-spice powder
• 2 tsp, or to tastebrown sugar
• ½ tsp, or to tastesalt
• 2 tsppepper
• 1 tspchicken bouillon powder
• 1 tbspoyster sauce
• 1 tspfish sauce
• 1 tsplight soy sauce
• 2 tspcooking oil
• 4 tsp, or to tastelight soy sauce
• 4 tspoyster sauce
• 2 tsppepper
• 4 tsp, or to tastehoney

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (390°F).

2. 2

   Mix the marinade

   Meanwhile, combine the lemongrass, shallots, garlic, five-spice powder, chicken bouillon powder, brown sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.

3. 3

   Coat the chops

   Rub the mixture over the pork chops so the meat is covered all over.

4. 4

   Marinate the pork

   Leave the chops to marinate for at least 20 minutes.

5. 5

   Arrange on rack

   After 20 minutes, set the marinated chops on a grill rack with a drip tray underneath. If they have been marinating in the fridge, take them out 20 minutes before cooking so they can come to room temperature.

6. 6

   Cook both sides

   Cook the pork in the oven for 5 minutes, turn the chops over, then cook for another 5 minutes.

7. 7

   Brush and grill

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

8. 8

   Finish and serve

   Cook until the chops are golden brown, then serve with rice or enjoy on their own.

What is Sườn Nướng?

Sườn Nướng is a Vietnamese grilled pork dish, with chops flavoured by a marinade of aromatics, sauces and spices. This version uses an oven and grill setting rather than requiring an outdoor barbecue.

Lemongrass, garlic and shallots give the marinade its aromatic base, while the final honey glaze helps the surface turn glossy and golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 73g protein, 10g carbs, 25g fat.

The pork provides most of the protein, while the sugar and honey contribute carbohydrates and the cooking oil adds fat. Serve a chop with rice and vegetables, adjusting the rice portion to suit your meal.

Building the marinade

Aromatics: Finely chopping the lemongrass, shallots and garlic helps them distribute across the meat and release their flavour during marinating.

Sauces and spices: Oyster sauce, fish sauce and soy sauce bring savoury depth, while five-spice powder, pepper and a little sugar round out the mixture.

Give the chops time

Marinating: Leave the pork for at least 20 minutes, as directed, so the seasoned mixture has time to coat the chops. If they are chilled during this time, take them out 20 minutes before cooking, as the recipe advises.

Even coating: Rub the marinade over the full surface of each chop rather than leaving it pooled in one spot.

Rack and drip tray

Airflow: Arrange the chops on a grill rack with a drip tray underneath, as in the method. This keeps the meat above the collected drips while it cooks.

Turning: Cook for 5 minutes on each side before brushing on the glaze and grilling each side for a further 2 minutes.

Look for golden edges

Doneness: The method gives cooking times and a golden-brown colour cue, but chop thickness can affect how quickly the meat cooks. Check that the pork is cooked through before serving.

Glaze: Brush it on during the final grilling stage, then watch closely as the surface colours.

Serving ideas

Rice: Serve the chops with rice to make a simple, filling plate that suits their savoury, sweet glaze.

On their own: The recipe also suggests serving the chops without rice. Add vegetables alongside if you want a more balanced meal.

Recipe notes & tips

• Finely chop the lemongrass, shallots and garlic so they are easier to spread over the chops.
• Rub the marinade over every surface of the pork rather than just spooning it on top.
• If the chops are refrigerated during marinating, take them out 20 minutes before cooking.
• Use the rack with a drip tray underneath, as the recipe directs.
• Keep an eye on the chops as they grill with the glaze so they reach golden brown without over-colouring.

Variations

• Adjust the sweetness: Use the recipe's suggested range and alter the brown sugar or honey to taste.
• Serve with rice: Add rice alongside the chops for a more substantial plate.
• Add vegetables: Pair the pork with vegetables for a colourful side.
• Use a barbecue: Cook the marinated chops on a barbecue instead of following the oven method, watching them closely as they brown.

Common mistakes to avoid

• Uneven coating: Rub the marinade over all sides of the chops so the flavour is distributed.
• Short marinating: Allow at least 20 minutes for the pork to sit in the marinade.
• Cooking straight from the fridge: If chilled, take the chops out 20 minutes before cooking, as the recipe recommends.
• Skipping the drip tray: Place it beneath the grill rack to catch drips during cooking.
• Leaving the glaze unattended: Watch the chops during the final 2-minute grilling stages as the surface turns golden.

How to store

Refrigerate leftover chops in a covered container and use within 3–4 days. Reheat until piping hot throughout; a covered pan or oven can help prevent the meat from drying out.

Frequently asked questions