Roast pork chop with lemongrass
I really like the Daoxiang Vietnamese citronella pork chops, and I have to order them every time I go. That day, I went to a friend's house to get lemongrass and came back, so I tried roasting it myself. My son said it was lemongrass roast pork, because I cut the bones of the pork chop and made soup, and only the whole piece of meat was left. The pork chop meat was good, thin but not firewood. After I buy it, I often cut off the bones and make soup, and use the meat to make other dishes. It kills two birds with one stone, which is cheaper than buying lean meat alone.
Recipe Recommendations
- pork chops 900 grams
- citronella 2 pieces
- oyster sauce 2 tablespoons
- soy sauce 1 tablespoon
- salt 1/2 teaspoon
- sugar 1 teaspoon
- cooking wine 2 teaspoons
- honey 2 tablespoons
Steps for Roast pork chop with lemongrass
1
Wash the pork chops and cut off the bones.
2
Use a hammer to shake loose both sides of the pork chop.
3
Chop lemongrass.
4
Put citronella, oyster sauce, soy sauce, salt, sugar and cooking wine into pork chop, knead evenly, marinate for more than 2 hours. (The last night, it was even more delicious.)
5
Arrange the marinated pork chops on the grilling net. (It is best to cover the baking sheet under the baking net with tinfoil paper to make it easy to clean.)
6
Preheat the oven to 400F/200C, put the pork chops in and roast for 20 minutes, then turn over and continue roasting for 20 minutes.
7
Brush honey on both sides.
8
Bake for 5-10 minutes each to color.
9
My son said it was citronella flavored pork.