This Vietnamese Lemongrass Pork Chop with 1971 Hook combines the aromatic essence of lemongrass and the fiery punch of a premium Argentine-style hot sauce. Chef Joelle masterfully balances traditional Vietnamese flavors with a modern twist, creating a dish that embodies boldness and resilience. Loved for its simplicity and robust flavor profile, this dish is a testament to how a few key ingredients can come together to create something truly special.
Instructions
- 1
In a mixing bowl, combine fish sauce, soy sauce, sugar, lemongrass, garlic, and 1971 Hook hot sauce. Mix well to create the marinade.
Pro tip: Crush lemongrass slightly before chopping to release more flavor.
- 2
Place the pork chops in a shallow dish and pour marinade over. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- 3
Heat vegetable oil in a cast iron skillet over medium-high heat. Remove pork chops from marinade and sear in the skillet for 4-5 minutes on each side until golden brown.
- 4
Reduce heat to medium and continue cooking until pork reaches an internal temperature of 145°F (63°C). Remove from heat and let rest for a few minutes.
- 5
Plate the pork chops with jasmine rice, carrots, cucumber, and tomato. Garnish with chopped green onions and drizzle with additional 1971 Hook hot sauce if desired.
Chef Tips
- •Marinate pork chops longer for deeper flavor.
- •Use a meat thermometer to ensure pork is cooked to the correct temperature.
- •Adjust the amount of 1971 Hook hot sauce to your spice preference.