Wednesday, 6 June 2007
Suon nuong xa - Pork chops grilled with lemongrass
Please ignore the colourful rice and the steamed mange tout. I was feeling a bit too adventurous at the time and only found out when I tasted it that sometimes things just don't go together. Admittedly this dish is much better served with white rice and lightly stir-fried veg e.g. pak choi saute with garlic.
The pork (1 chop) was marinated with:
1 stick of lemongrass -chopped
1 tbsp fish sauce
1 tbsp sugar
salt + pepper
1 tsp chilli paste
1 spring onion - chopped
-Crush lemongrass and chopped spring onion into a rough paste using a pestle and mortar. Add fish sauce, sugar, chilli paste, salt and pepper and marinate the chop in the fridge for at least 1 hour.
-Either grill or shallow fry until done.
Here is a close up picture:
I don't know why but the pork turned out to be very tender and full of flavour. The fragrant smell of lemon grass is simply irresistible. I'm thinking of doing another batch for our BBQ this saturday.
A very similar recipe can be found at Playing with my food
To my surprise, I found out that lemongrass is actually a herb, which can be used not only in cooking but also in drinking. The oil extracted from lemon grass can also be used in treating athlete's foot and back pain. More wonderful information about lemon grass can be found here
This is also my entry for this week's Weekend herb Blogging , which is sponsored by Kalyn from Kalyn's kitchen and hosted this week by Ulrike from Kuchelatein .