serves
3-4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
3-4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
For the lemongrass pork
- 2 stalks lemongrass, white core thinly sliced
- ½ small yellow onion, diced
- 6 garlic cloves, finely chopped
- ⅓ cup (80 ml) honey
- ¼ cup (60 ml) fish sauce
- 3 tsp (15 ml) dark soy sauce
- 500 g thin-cut pork chops
- 2 tbsp (40 ml) vegetable oil
For the rice paper salad
- 1 ½ tbsp (30 ml) vegetable oil
- 1 shallot, diced
- 10 sheets of rice paper
- 1 ½ cups peeled, julienned green mango
- ¼ cup dried beef jerky, shredded
- ¼ cup dried squid, shredded
- 2 spring onions, thinly sliced
- ¼ cup mint, chopped
- ¼ cup roasted peanuts or cashews, crushed
Dressing
- 3 tsp (15 ml) chilli oil
- ¼ cup (60 ml) fish sauce
- 1 tbsp sugar
- ½ cup (125 ml) lukewarm water
To serve
- Juice of 1 lime
- 2 hard-boiled quail eggs, cut in half
Marinating time: overnight
Instructions
- In a food processor add lemongrass, onion, garlic, honey, fish sauce and soy sauce. Purée until smooth.
- Place pork chops in flat-bottomed dish and pour over purée. Cover with plastic wrap and put in fridge to marinate overnight.
- Meanwhile, heat vegetable oil over medium-heat in a small saucepan. Add spring onion, lower the heat slightly, and sauté until browned.Transfer to a paper-towel lined plate.
- Cut the rice paper into thin strips, as long or as short as you wish. Place in a large bowl.
- To make the dressing, whisk together chilli oil, fish sauce, sugar, and water. Five to 10 minutes before serving, pour dressing over the rice paper strips and toss to coat evenly.
- Add the mango, beef jerky, dried squid, spring onions, mint, shallots, peanuts and lime juice. Toss to coat evenly. add quail eggs and sea aside.
- Add vegetable oil to a large grill pan over high heat. Cook pork chops over high heat, turning often, until just cooked, roughly 4-5 minutes.
- Arrange pork chops on plate with the rice paper salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
