Vietnamese Lemongrass Grilled Pork Chops with Broken Rice & Pickled Carrots Step-by-step instructions

Before you start

Before you start, make sure you have the marinade ingredients ready and the pork chops thawed if frozen. Mince the lemongrass, garlic, and shallot finely. If you have a mortar and pestle, use it to pound them into a paste; otherwise, mince very finely with a knife. Measure out the fish sauce, soy sauce, brown sugar, and condensed milk.

Have a large bowl ready for marinating. If using a charcoal grill, light it about 30 minutes before you plan to cook, so the coals are glowing and covered with white ash. If using a gas grill, preheat it on high for 15 minutes. Also, cook the broken rice according to package directions and keep it warm.

Instructions

Prepare and Marinate

1. 1Prepare the Marinade and Pork
   In a mortar, pound the minced lemongrass, garlic, and shallot with a pestle until fragrant and pasty. Add the fish sauce, soy sauce, brown sugar, and sweetened condensed milk, and stir until the sugar dissolves. Place the pork chops in a large bowl and pour the marinade over them, turning to coat thoroughly. Use a meat mallet to gently pound the chops to an even thickness, then massage the marinade into the meat. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
   Look for The marinade should be thick and aromatic, clinging to the pork. The chops should be evenly coated and slightly flattened.
   Tip For extra tenderness, score the pork chops lightly on both sides before marinating. Always marinate in the refrigerator, not at room temperature.
2. 2Marinate the Pork Chops
   After pounding the marinade into the pork chops, let them sit in the refrigerator for at least 4 hours. This allows the lemongrass, garlic, and fish sauce to penetrate the meat, while the brown sugar and condensed milk will help create a deep caramelized crust during grilling. Turn the chops once halfway through if the marinade pools at the bottom.
   Look for The pork should look glossy and fragrant, with the marinade absorbed into the surface.
   Tip Do not skip the resting time in the fridge; it is essential for flavor and tenderness.

At the end of this phase, you should have a fragrant, thick marinade that coats the pork chops evenly. The chops should be slightly flattened and covered with the paste.

They should be refrigerated and left to marinate for at least 4 hours, or overnight for a deeper flavor. The marinade will look glossy and smell strongly of lemongrass, garlic, and fish sauce—this is a good sign.

Grill and Rest

3. 3Grill Over Charcoal
   Prepare a charcoal grill for medium-high heat, about 400°F (200°C). Remove the pork chops from the marinade, letting any excess drip off. Place them on the grill grate and cook for 4 minutes per side, or until nicely charred and caramelized. Brush with any remaining marinade during the last 2 minutes of grilling, turning frequently to avoid burning. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for well-done. Let it rest for 3 minutes before slicing.
   Look for The chops should have deep grill marks and a sticky, dark caramelized glaze. The edges will be slightly charred but not burnt.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep a spray bottle of water handy to tame flare-ups. If using a gas grill, preheat on high and then reduce to medium.
4. 4Rest the Pork
   Transfer the grilled pork chops to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute throughout the meat, ensuring each slice is succulent. Tent loosely with foil if needed to keep warm.
   Look for The meat should feel firm but springy when pressed. Juices will pool on the board during resting.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is non-negotiable for juicy meat. Do not cut into the chops immediately.

The pork chops should be deeply charred with a dark caramelized glaze. The edges may be slightly blackened, but the meat should not be burnt. When pierced, the juices should run clear, and an instant-read thermometer should read at least 145°F (63°C). After resting, the meat should feel firm but yield slightly to pressure. The aroma should be smoky and sweet.

Assemble and Serve

5. 5Assemble the Bowl
   Divide the warm cooked broken rice between two bowls. Drizzle each with 1 tablespoon of scallion oil. Top with a rested pork chop, a mound of pickled carrots, and cucumber slices. Serve immediately, with extra scallion oil on the side if desired.
   Look for The bowl should be colorful and aromatic, with the pork chop glistening and the pickles adding brightness.
   Tip For a more authentic presentation, slice the pork chop against the grain before arranging on the rice.

The bowls should look vibrant and inviting, with warm broken rice, a glistening pork chop, bright pickled carrots, and crisp cucumber slices. The scallion oil adds a fresh, oniony aroma. Each element should be distinct, and the pork should be the star. Have extra scallion oil and pickles on the side for guests to add to their taste.

Common mistakes

One common mistake is marinating at room temperature, which can lead to bacterial growth. Always marinate in the refrigerator. Another is cooking over too high heat, which burns the sugar in the marinade before the pork is cooked through. Use medium-high heat and turn the chops frequently.

Avoid using too much marinade for basting—it can cause flare-ups. If the edges start to burn, move the chops to a cooler part of the grill. Finally, don't skip the resting time; cutting into the meat too soon will release the juices and make the pork dry.

How to tell it’s done

The pork chops are done when they register 145°F (63°C) on an instant-read thermometer inserted into the thickest part, avoiding the bone. For medium-well, cook to 155°F (68°C); for well-done, 160°F (71°C). The exterior should be deeply caramelized with charred spots, and the meat should feel firm but springy when pressed.

Let the chops rest for at least 3 minutes before slicing; the temperature will continue to rise a few degrees during this time. If you don't have a thermometer, cut into the thickest part—the juices should run clear, and the meat should have no pinkness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest