Lemongrass and turmeric pork rib cutlets

Lemongrass and turmeric pork rib cutlets

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

This is one of my ‘go to’ dishes at any Vietnamese restaurant. It pairs really well with the Vietnamese rice noodle salad, and is equally delicious with the Pineapple, cucumber and chilli salad.

Ingredients

Quantity Ingredient
500g fore rib loin cutlets, thinly beaten out

Marinade

Quantity Ingredient
5 red asian shallots, finely sliced
3 garlic cloves, peeled
3 fat lemongrass stems, roughly chopped, white part only
pinch salt
1 teaspoon ground white pepper
2 teaspoon ground turmeric
fish sauce, to taste
2 tablespoons sugar

Method

  1. Make the marinade by pounding the shallots, garlic, lemongrass and salt in a mortar or food processor until puréed.
  2. Add the pepper, turmeric, fish sauce and sugar.
  3. Thoroughly rub the marinade into the cutlets. Cover and marinate in the refrigerator overnight if possible, or for at least 2 hours.
  4. Prepare your barbecue for direct grilling on a medium–high heat.
  5. Place your beaten-out cutlets directly onto the grill bar over the flames. Cook for 4–5 minutes on each side, until the meat is well done and nicely charred.
  6. Remove from the heat and leave to rest for about 3–4 minutes. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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