Recipe: Lemongrass Vietnamese Pork Cutlets

Ingredients:

• 3 or 6 pasture fed pork cutlets
• 1 tbsp oil for cooking

Marinade:

• 1 tsp chilli sauce, sriracha, chilli paste or fresh chilli
• 2 cloves garlic, minced
• juice of 1 lime
• 2 tbsp fish sauce
• 1 tbsp soy sauce or Tamari
• 1 1/2 tbsp brown sugar
• 1 stalk lemongrass, white part, sliced thinly

Method:

• Place all marinade ingredients into a bowl or ziplock bag, add pork and massage to coat.  Marinate for 2 – 24 hours.
• Heat a frypan on medium heat and add oil.
• Remove pork cutlets from marinade and cook for 4 minutes on one side, turn over and cook for 2 minutes before removing from pan and resting for 2-4 minutes.
• Serve with an Asian noodle salad or our Rocket, Fennel and Orange Salad.