Vietnamese Lemongrass Pork Chop Thit Heo Nuong Xa

Ingredients:

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:

• 11/2 to 2 tablespoons granulated or light brown sugar
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot or yellow onion
• 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
• 1/4 teaspoon black pepper
• 1 1/2 teaspoon dark (black) soy sauce
• 1 1/2 tablespoon fish sauce
• 1 tablespoon oil

Directions:
1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Source: http://www.vietworldkitchen.com