Lemongrass Pork

Ease of Preparation: Easy
Yield: 3-4 servings

Ingredients:

• 2 stalks lemongrass, white core thinly sliced
• ½ small yellow onion, diced
• 6 garlic cloves, finely chopped
• 1/3 cup (80 ml) honey
• ¼ cup (60 ml) fish sauce
• 1 tablespoon (15 ml) dark soy sauce
• 1 pound (454 g) thin-cut pork chops
• 2 tablespoons (30 ml) vegetable oil

Method:

To a food processor add lemongrass, onion, garlic, honey, fish sauce and soy sauce.

Purée until smooth.

Place pork chops in flat-bottomed dish and pour over purée. Cover with plastic wrap and put in fridge to marinate overnight.

Add vegetable oil to a large grill pan over high heat.

Cook pork chops over high heat, turning often, until just cooked, roughly 4-5 minutes.

Arrange pork chops on plate with Rice Paper Salad (see recipe).

Serve.