Vietnamese Lemongrass BBQ Pork Chops (Sườn Nướng)

2 thick-cut bone-in pork chops (about 300–350g each)

The Marinade

1 stalk lemongrass, finely chopped
5 garlic cloves, finely chopped
½ teaspoon Chinese five-spice powder
¼ teaspoon sea salt
1 tablespoon light soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar (or soft brown sugar)
1 tablespoon oyster sauce
½ red onion, thinly sliced

The Glaze

1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon tamarind concentrate
3 tablespoons water

PREPARATION

1. Trim the tough rind from the pork chops, leaving a thin layer of fat. Score both sides of the meat in a shallow criss-cross pattern, then gently pound each chop with the back of a cleaver or a meat mallet to tenderise it. Finely chop the lemongrass and garlic, then grind them together into a rough paste using a pestle and mortar. Mix in the Chinese five-spice, salt, light soy sauce, fish sauce, palm sugar and oyster sauce. Add the sliced red onion and coat the pork thoroughly with the marinade, massaging it well into the scored meat. Cover and refrigerate for at least 1 hour, preferably overnight.

COOKING

1. In a small saucepan, combine the oyster sauce, light soy sauce, honey, tamarind concentrate and water.
2. Bring to a gentle simmer over a medium heat, stirring until smooth. Add the onions from the marinade to the glaze and keep warm.
3. Preheat a barbecue or griddle pan to a medium-high heat.
4. Remove the larger onion slices from the pork before cooking to prevent them from burning.
5. Sear the pork chops for 4–5 minutes on the first side.
6. Turn and cook for another 4–5 minutes on the second side.
7. During the final few minutes of cooking, dip or brush the pork generously with the warm glaze.
8. Repeat the glazing 2–3 times, allowing each layer to caramelise before applying the next.
9. Return the softened onions from the glaze to the pork during the final minute of cooking.
10. Transfer the pork to a plate and rest for 2–3 minutes.
11. Slice and serve with steamed broken rice, pickled vegetables and any remaining glaze spooned over the top.
1. 
    
   School of Wok Tips
   • Scoring and pounding the pork helps the marinade penetrate deeply while also tenderising the meat.
   • Pork chops with good marbling and a layer of fat stay much juicier on the barbecue than lean cuts.
   • Keep the marinade relatively light, as most of the caramelised flavour develops from the glaze during cooking.
   • Add the glaze only towards the end of cooking to prevent the honey from burning before the pork is cooked through.
2. 
    
   FAQs
   Can I cook these indoors?
   Yes. A ridged griddle pan or heavy frying pan over a medium-high heat produces excellent results if a barbecue isn't available.
   Why use fish sauce as well as soy sauce?
   Fish sauce provides the distinctive savoury depth found in Vietnamese cuisine, while soy sauce contributes saltiness and colour.
   What is broken rice?
   Broken rice (Cơm Tấm) is made from fractured rice grains and is a classic accompaniment to Vietnamese grilled pork dishes. Its slightly softer texture absorbs the meat juices and glaze beautifully.