jul 21, 2023 (fri).............make a 2nd attempt
benchmark video
i) you tuber helen's recipes : https://www.youtube.com/watch?v=CDqDFtjt0ok&lc=Ugxp5S0tlrqk2qvzzHV4AaABAg.9rWcEkyc9wU9r_Hb38-DYC
ii) you tuber taste of asian food : https://www.youtube.com/watch?v=XKehPqSDte8&lc=UgwMbEzaMcJ9JI-jpgt4AaABAg
introduction
- lemongrass pork chop is a signature dish in vietnam cuisine
- vietnam cuisine is much loved by hongkongers.............but not quiet sure how authentic vietnam restaurants in hong kong are
- in order to get a much authentic way of cooking..............watched quite a number of video taken by vietnamese or vietnam heritage
- meat marinating ingredient is quite different from hong kong style................besides, the varieties of marinate ingredients used is lot more............no wonder the taste turns out so packed, full, dimensional yet contrasting
- quite common for vietnamese cuisine to go with separate dipping/ pairing sauce. but hong kong style dishes usually cook together with sauce
main ingredients
- pork chop
- broken rice (optional)
- egg (optional)
marinate sauce ingredients (basing on 3-4 pcs pork chop)
- 2 tablespoon minced lemongrass (white bulb part only)
- 1 tablespoon fish sauce <-- depends on concentration of your fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon dark soy sauce <-- purpose to give pork chop more color
- 1 tablespoon sugar (replaced by coconut sugar coz available)
- 2 teaspoon honey
- 1/4 black pepper
- 2 tablespoon oil
- 2 cloves garlic
- 2 minced shallots
- 1 stalk spring onion (white part only)
spring onion oil (mo hanh) ingredients
- 1 stalk spring onion (green part only)
- 2 tablespoon oil
- pinch of salt
dipping sauce (nuoc cham) ingredients
- 2 tablespoon sugar (replaced by coconut sugar coz available)
- 3 tablespoon lime juice
- 1-2 tablespoon fish sauce <-- depends on concentration of your fish sauce
- 1/2 teaspoon minced garlic
- 1/4 teaspoon finely chopped bird's eye chili (replaced by chili flakes coz available)
- 6 tablespoon hot water
- shredded carrots (optional)
steps
1. use kitchen paper to absorb all excess water content
2. because i use pork shoulder steak...............then slice them into pieces............usually it is not thick cut.................give a little cut through fats or tendon (so pork chop wont curl up when pan fry)
3. tenderize the pork chop by the tip of cleaver/ knife.............break the long muscle fibre............so it wont thinner pork chop yet easier for marinate sauce to zip in
5. finely minced lemongrass, garlic, shallot and finely chopped spring onion (white part only)
6. add the rest of marinate ingredients and mix well
7. add pork chop and mix well
8. put them in a zip lock bag.............keep in fridge for at least 4 hours (ideal for overnight if possible)........this time marinated for 14 hours
9. take fridged pork chop to sit in room temperature for about 1-2 hours
10. scrap marinated bits off pork chop.............otherwise those tiny ingredients will quickly get burnt on hot pan
11. prepare broken rice............the reason why use broken rice..............guess due to nostalgic of old days..............when vietnam is a poor country (under develop)..............it is not easy to find broken rice now coz gdp of vietnam grows significantly (developing)
12. to mimic authenticity, manually break the whole grain rice into broken rice.............washed the whole grain rice...............use 1:1 rice to water ratio...............soak the rice for at least 30 mins
13. use 2 hands to rub against the rice.............then it easily breaks into smaller bits...........add back very little water and cook the rice as usual
14. add oil.............heat up the pan...............when it is really hot.............pan fry pork chop.............stay at least 30 seconds not moving it............let outer cooked..........then slightly move around make sure they dun stick on the pan...............keep high heat for around 2 mins until they get the right browning color
15. flip to the other side and do the same.................put lid on for around 2 mins.............should be well done
16. set aside for later process
17. use kitchen paper to clean the black grilled marks on the pan............while keeping the oil inside
18. pour hot oil into chopped spring onion (green part) and add pinch of salt...........stir well
19. use the remaining oil in the pan to fry a sunny egg
20. plating.............first shape the rice onto the plate..........then garnish with cucumber slices, tomato slices/ cherry tomato..........put the pork chop next to rice.............add spring onion oil on pork chop.............last top with a sunny egg
taste
-pair with dipping sauce
-look appealing..........proud of restaurant like presentation
-impeccable taste.............pork chop tender (coz not thick cut and been tenderized by tip of knife) and juicy............all marinated flavor gets into the pork..........i love that lemongrass aroma................must dip into the sauce which gives a little kick and tangy sweet refreshing taste..............can never be better
-i am super satisfy with this attempt
areas of improvement
- keep yolk of sunny egg in good shape
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