| Yield | |
|---|---|
| Source | Food Network Magazine, June 2011 |
| Prep time | 2 1⁄2 hours |
| Yield | |
|---|---|
| Source | Food Network Magazine, June 2011 |
| Prep time | 2 1⁄2 hours |
| 4 | Clove | Garlic (minced) |
| 2 | Tablespoon | Lemongrass (finely chopped) |
| 2 | Shallots (finely chopped) | |
| 1⁄4 | Cup | Brown Sugar |
| 3 | Tablespoon | Fish Sauce |
| 2 | Tablespoon | Soy Sauce |
| 2 | Tablespoon | Vegetable Oil |
| 2 | Pound | Pork Chops (thin and boneless) |
| 1⁄2 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.Mash garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
2.Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips and serve.