Vietnamese · Dinner
Grilled Lemongrass Pork Chops (High-Protein)
Grilled pork loin chops marinated in lemongrass, fish sauce, garlic and brown sugar, char-grilled over high heat. Served with shrimp skewer, fried egg, pickled carrot and daikon, fresh cilantro and mint, and nuoc cham dipping sauce.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
598Calories
62.1gProtein
25.2gFat
32.4gCarbs
17.8gSugar
5.4gFiber
2380mgSodium
483mgChol
6.8gSat Fat
1280mgPotassium
178mgCalcium
5.2mgIron
3.1mcgVitamin B12
78mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince lemongrass, garlic, and shallot. Whisk fish sauce, brown sugar, minced lemongrass, garlic, shallot, and vegetable oil until sugar dissolves.
2
Marinate
Coat pork and shrimp separately in marinade, cover and chill 2 hours.
3
Prep
Julienne carrot and daikon, toss with rice vinegar and sugar, let sit at room temperature.
4
Grill
Heat grill to high; cook pork chop 3–4 minutes per side until deep char forms and internal color turns opaque white.
5
Grill
Thread shrimp onto skewer, grill 1–2 minutes per side over high heat until pink and opaque.
6
Fry
Heat oil in nonstick pan over medium heat; fry egg 2–3 minutes until white sets and yolk edges firm but center soft.
7
Prep
Blanch broccoli florets in salted boiling water 2 minutes until bright green and tender-crisp, drain and set aside.
8
Plate
Slice pork chop, arrange with shrimp skewer, fried egg, and broccoli on plate, top with pickled vegetables and herbs, serve with dipping sauce made from lime juice, sugar, water, and sriracha.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless pork loin chop
- 6.4 oz180g shrimp
- 22 large eggs
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp vegetable oil
- 11 lime
- 22 small carrot (about 1.4 oz/40g)
- 2.8 oz80g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 cup2 cup broccoli florets (about 3.5 oz/100g)
- 22 small handful cilantro leaves
- 22 small handful mint leaves
- 2 tsp2 tsp sriracha or 1/2 fresh chili
- 2 tsp2 tsp lime juice
- 4 tbsp4 tbsp water
