Fish Sauce - Lemongrass Pork Chop

• 2 large pork chops

The marinade

• 1 garlic clove finely chopped
• thumb size piece of ginger finely chopped
• 1/2 fresh red chilli
• 6 lime leaves finely sliced
• Zest of one lime
• 2 lemongrass stalks, bashed and finely chopped
• 2 tbsp fish sauce

The Glaze

• Juice of one lime
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp honey

1. Mix all ‘the marinade’ ingredients together. Score the pork chop diagonally on both sides and bash well with the blunt side of the cleaver / knife or meat mallet.

2. Add the pork chops and massage the marinade well into the meat. Set aside to marinate for at least 15 minutes or if time permits, overnight.

3. Mix your glaze ingredients and set aside for later.

4. If barbecuing, place on the grill on a high heat and turn to prevent burning. Baste with the glaze every few minutes. Cook until the meat bounces back at you when pressed (usually around 4-5 minutes on each side on a controlled heat).

5. If cooking on a hob, heat a frying pan to high heat and once the pan is hot, start cooking the pork chops. After a minute or so, turn heat down to medium and cook for 4-5 minutes before turning. Turn and repeat the cooking process as above. Pour the glaze over the top to finish.

Enjoy in the sun!