Costolette di maiale vietnamite – sườn nướng

Ingredienti

• 3 pounds of pork shoulder
• 3 large shallots, minced
• 1 garlic clove, minced
• 1 stalk of lemongrass, minced
• 1 tablespoon of MSG (optional)
• 1 tablespoon of palm sugar
• 2 tablespoon of brown sugar
• 1/2 tablespoon of salt
• 2 tablespoon of fish sauce

Preparazione

1. 1

   In a food processor, finely mince the shallots,...: In a food processor, finely mince the shallots, garlic, and lemongrass together.

2. 2

   Add the mixture into a large bowl or...: Add the mixture into a large bowl or Ziploc bag. Add in palm sugar, brown sugar, salt, and fish sauce.

3. 3

   Under cold running water, rinse pork chops to...: Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.

4. 4

   Add the bone-in pork chops into the mixture....: Add the bone-in pork chops into the mixture. Let it marinade for at least 6 hours in the fridge.

5. 5

   Remove the pork chops from the bowl or...: Remove the pork chops from the bowl or bag. Discard the extra marinade liquid. Allow the pork chops to come to room temperature.

6. 6

   Grill or pan fry with vegetable oil the...: Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 140°F - 145°F.

7. 7

   Remove the pork chops from the heat and...: Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat and allow the pork chops to continue cooking. Let rest for 5 minutes prior to serving with a bowl of rice and vegetables.