So that's how we're gonna batch prep a ton of Vietnamese lemongrass pork chops

@itsangusnguyen

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Vietnamese Lemongrass Pork Chops

Why it worked

The video provides a clear, step-by-step guide to making a popular dish, appealing to home cooks looking for flavorful and achievable recipes. The visual appeal of the grilled pork chops and the creator's engaging presentation likely contributed to its success.

Summary

The creator demonstrates how to batch prep Vietnamese lemongrass pork chops by marinating them and then grilling them over charcoal. The video also shows how to make a scallion oil garnish to finish the dish.

Structure

1Batch prep marinade for pork chops
2Flatten and marinate pork chops
3Grill pork chops
4Rest and slice pork chops
5Prepare scallion oil garnish
6Assemble and serve pork chops

Product placement

Pork chops ACTS - they are marinated and grilled, a visible result comes from them. Removing them would change what happens in the video. Lemongrass ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Fish sauce ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Oyster sauce ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Soy sauce ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Brown sugar ACTS - it is used as a sweetener in the marinade and helps caramelize the pork chops. Removing it would change the flavour profile and texture of the pork chops. Honey ACTS - it is used as a tenderizer and sweetener in the marinade. Removing it would change the flavour profile and texture of the pork chops. Chicken bouillon ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Black pepper ACTS - it is used as a seasoning in the marinade. Removing it would change the flavour profile of the pork chops. Baking soda ACTS - it is used as a tenderizer in the marinade. Removing it would change the texture of the pork chops. Cornstarch ACTS - it is used to help the marinade stick to the pork chops. Removing it would change the texture of the pork chops. Green onions ACTS - they are chopped and used as a garnish. Removing them would change the presentation of the dish. Oil ACTS - it is used to make a scallion oil garnish. Removing it would change the flavour and presentation of the dish. Salt ACTS - it is used to season the scallion oil. Removing it would change the flavour of the dish. Lemongrass (frozen minced) ACTS - it is used as a primary seasoning in the marinade. Removing it would change the flavour of the pork chops. Garlic ACTS - it is minced and used as a seasoning in the marinade. Removing it would change the flavour of the pork chops. Shallots ACTS - they are minced and used as a seasoning in the marinade. Removing them would change the flavour of the pork chops.

Original caption

Vietnamese Lemongrass Pork Chops (Sườn Nướng) 🥢🔥 If you’ve ever ordered Vietnamese lemongrass pork chops at a restaurant and wondered why they’re so juicy, smoky and packed with flavour, here’s how to make them at home. Ingredients (12 pork chops) * 12 pork chops, pounded to about ½-inch thick * 6-8 tbsp frozen minced lemongrass * 10 cloves garlic, minced * 3 shallots, finely minced * 6 tbsp fish sauce * 5 tbsp oyster sauce * 4 tbsp light soy sauce * 6 tbsp brown sugar * 3 tbsp maple syrup (or honey) * 5 tbsp neutral oil * ¼ cup water * 2 tsp chicken bouillon powder * 1 tsp white pepper * ½ tsp black pepper * 1 tsp baking soda * 2 tbsp cornstarch * 1 tsp MSG (optional) Scallion Oil * 4 green onions, finely chopped * 3 tbsp neutral oil * Pinch of salt Instructions 1. Cover each pork chop with parchment paper and pound to an even ½-inch thickness. This keeps your kitchen cleaner and helps the pork cook evenly. 2. Mix together all of the marinade ingredients until the sugar has dissolved. Add the pork and massage well for 2-3 minutes. Cover and marinate for at least 4 hours, preferably overnight. 3. Remove the pork from the fridge 20-30 minutes before grilling. 4. Preheat your grill to medium-high (about 425°F). Shake off any large pieces of lemongrass and grill for about 3-4 minutes on the first side and 2-3 minutes on the second until beautifully caramelized. 5. Mix the scallions, oil and salt, then microwave for 30-45 seconds (or warm gently in a pan). Brush over the hot pork while it rests. Tips 💡 • Frozen minced lemongrass works beautifully and saves so much prep. • Baking soda helps tenderize the pork without changing the flavour. • Cornstarch helps the marinade cling to the meat and gives you that glossy restaurant-style finish. • Medium-high heat is key. The sugar caramelizes beautifully while the pork stays juicy. Serve with steamed jasmine rice, bún noodles, or bánh hỏi (like I did in this video!), plus fresh lettuce, cucumber, pickled carrots and daikon, herbs, and a side of nước chấm for the full Vietnamese experience. ❤️ ** Sorry all - had to repost! Last one was cut off for some reason 🥹☹️ #lemongrasspork #vietnamesefood #vietnameserecipe #vietnamese #mealprep

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Transcript

So that's how we're gonna batch prep a ton of Vietnamese lemongrass pork chops. I bought 12 pork chops for $13. That's like a dollar each. And because we have so many, I'm gonna batch prep the marinade in a big mixing bowl. And now lemongrass is the main seasoning. And you can buy frozen minced lemongrass at your Asian grocery store and it's perfect because it's finally minced and they use really young lemongrass, so it's not tough and chewy. So first, we're adding fish sauce, soy sauce, oyster sauce, and some neutral oil. And for sweetness, we're adding brown sugar. Having brown sugar in the marinade is what helps caramelize the surface of the pork chops when you grill it on medium to high heat. And we're also adding some honey. Remember, honey is a tenderizer for meat. And then I'm also gonna add a tablespoon of chicken bouillon, some black pepper, and a teaspoon of baking soda. This is gonna act as another tenderizer for the meat. And lastly, some cornstarch. And it's gonna help the marinade stick to the surface of the meat. You need to mix this for a good amount of time to make sure that the sugar fully dissolves before you actually toss your pork chops in here. That was a workout. Once they're all flattened, add them to the marinade. Make sure each piece is nicely marinated. And then we're gonna add them to a container so that we can let them marinate overnight in the fridge. Remember, when marinating thick pieces of meat, the longer the better. There they are. We're gonna pour all the marinade over them. And then it's ready to store. The pork chops have been marinating for a couple days now. So we're just gonna grill them up on charcoal. Grill them up until they're nice and beautifully charred. And then I'm gonna take them off direct heat so that we can make sure that we cook them through and keep them from getting juicy. So this is how it's looking. Now we're gonna let this rest for about 10 to 15 minutes before we slice into it. In the meantime, we're gonna make the scallion oil that we're gonna brush on the pork chops right before serving. Which means we're gonna chop up some green onions, add them to a bowl, a little bit of salt, and about three tablespoons of oil. We're gonna give this a quick mix and then we're gonna microwave it for about 30 to 45 seconds. We're heating it up to release the aromas into the oil. We'll set that aside for now. Now, this is the plate that I prepped for the lemongrass pork chop. If they've rested, you can also handle them better. And so this is how it's looking. Add the pork chops to the plate. Add this scallion oil on top. And your banh hoi. Now, we're gonna wrap it all in lettuce. Just like that. We're gonna dip it in the fish sauce. Cheers. Mmm. So juicy. So this is how we're making a delicious Vietnamese lemongrass pork chop for dinner.