Nguyet Tran

Winner of the 2009 Best Char Grill BBQ Recipe Competition

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 1 kg of pork chops
• 2 tablespoons of fish sauce
• 1 heaped tablespoon of sugar
• 2 heaped tablespoons of freshly chopped or minced lemon grass (white stalk only) or ready made paste from supermarket
• 2 heaped tablespoons of freshly chopped or minced Asian shallot or normal red onion (ready made paste can be substituted)
• 1 tablespoon of olive oil
• 1 carrot (optional)
• 1 tablespoon of sugar (optional)
• 1 tablespoon of vinegar (optional)
• 1 heaped teaspoon of cooking wine (optional)

Method:

1. Grate or slice carrot thinly (optional), marinate with 1 tablespoon of vinegar, 1 tablespoon of sugar in a plastic container, and set aside.
2. Combine pork chops, with chopped/paste/minced with lemon grass, onion, fish sauce, wine, olive oil and sugar in a bowl and set aside at least 15 minutes (can be done in advance one day a head)
3. Get your BBQ briquettes started. When ashed over cook pork on grill until done to your liking.
Serves 4. Serve with steam rice or bread, chilli sauce or steak sauce and/or pickled carrot in Step 1.

Variation:
Use pork cubes instead of chops. After Step 2, just skew those pork pieces alternately with firm ripe mango cube or red capsicum pieces or canned pineapple pieces.