Caramelised Lemon grass Pork Chops


This is an Adam Liaw recipe.  I loved this dish so much. My photo isn’t the best but I will be cooking this again soon so hopefully I remember to get a better picture to do the dish justice.



4 boneless pork neck steaks ( sometimes called pork scotch fillet) about 200g each or 4 pork chops
1 tsp peanut oil or other vegetable oil
Salt and pepper for seasoning

Lemon grass Marinade
2 tbsp soft brown sugar
2 cloves garlic peeled and minced
2 stalks lemongrass, white part only minced
1/3 cup fish sauce
1/4 tsp black pepper
1 tbsp peanut oil, or other vegetable oil

Nuoc Cham Sauce
1 clove garlic
2 red birds eye chilli
Juice of 1 lime (about 50ml)
1tbsp caster sugar
3 tbsp water
11/2 tbsp fish sauce


Place the pork on a chopping board and lightly beat with a meat mallet until about 1 cm thin. If using pork chops, carefully beat around the bone.  Mix together all the ingredients for the lemongrass marinade, pour it over the pork and ensure it is well coated. Marinate for at least 30 mins or preferably  overnight.  

Heat oil in a frypan over high heat.  seat the pork with salt and pepper and fry for about 2-3 minutes each side, or until cooked through.  Add a little lemongrass marinade a minute or two before you remove the pork to further caramelise in the pan.  Rest the pork for 3 minute in a warm place before serving.

For the nuoc cham sauce, pound the garlic and chilli together in a mortar and pestle to a rough paste. Mix together lime juice, sugar and water and taste – adjusting the sweetness and sourness to taste.  Add the fish sauce a little as you go, until the sauce is savoury but still pleasant, without being overpowered by the fish sauce.  Mix through chill it and garlic paste and set aside until ready to use.

Serve with rice.


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