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Suon Huong


  • 1 spring onion

  • 2 tbsps of fish sauce

  • 1 clove of garlic

  • 2 tbsps of oyster sauce

  • 2 stalks of lemongrass

  • 1 tbsp of honey

  • half a cup of olive oil

  • 1kg of pork loin chops


  • 1.

    Bash the pork loin chops, with a meat mallet and set aside.

  • 2.

    Combine the oyster sauce, fish sauce, honey, sugar, lemon grass, spring onions, garlic and vegetable oil in a bowl and mix well. Add the loin chops to the bowl and refrigerate overnight.

  • 3.

    Place the chops on a preheated chargrill pan. Cook for 2 minutes, then turn the chops 90 degrees(on the same side) and cook for another 2 minutes. This should create a crisscross pattern on the meat. Turn the chops over and repeat this process on the other side.

  • 4.

    Once cooked, place on a cutting board and cut into 1 cm wide pieces with a heavy cleaver. Arrange the pieces of pork loin on a serving platter and spoon over the spring onion oil, sliced chilli and coriander.

  • 5.

    Serve with jasmine rice and dipping sauce.


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