Vietnamese pork cutlets with ginger rice - Detailed recipes with photos.

Natural pork patties on the bone – a popular meat dish in many Vietnamese restaurants, which is traditional for This cuisine has a sweet-salty taste with hints of lemongrass. You can recreate this amazing taste at home from affordable ingredients except perhaps lemongrass and fish sauce, but their can be found in Asian cuisine departments or online stores. Pork loin cutlets marinate for several minutes in Asian marinade and then fried in the oven in grill mode. Serve them with fragrant jasmine rice boiled with ginger. BUT top with sauce from the same marinade evaporated on plate. Nutritional Information per serving: (4 total) Calories 410 total fats 10 g., saturated fats g., proteins 29 g., carbohydrates 48 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 thin natural pork cutlets on the bone (about 120 each column each)
1 tbsp. jasmine rice
2 tbsp. l brown sugar
2 tbsp. l lightly salted soy sauce
1 tbsp. l fish sauce
2 tbsp. l finely chopped lemongrass (or 1 tbsp. l. grated lemon zest)
2 garlic cloves, grated
1 shallot, finely chopped
5 cm. Ginger root, peeled and grated (about 2 tbsp. l.)
0.5 tbsp. coarsely chopped mint
2 Iranian cucumbers, diced

Recipes with similar ingredients: pork, jasmine rice, ginger root, shallots, lemon grass, soy sauce, fish sauce, cucumbers, mint

Recipe preparation:

Mix in a shallow bowl 1/4 tbsp. water with brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallots. Add pork cutlets and turn to coat them with sauce. Leave to infuse for 15 minutes.
In the meantime, boil the rice as recommended on packaging, adding grated ginger to the water.
Preheat the oven in grill mode. Remove the pork cutlets from marinade, transfer to a baking sheet (do not pour the marinade). Fry in oven until pork is charred in places and fried, 6 minutes. Pour the marinade into the pan, add 1/4 tbsp. water bring to a boil over high heat. Cook periodically stirring until thick, about 3 minutes.
Loosen the rice with a fork and mix with mint and cucumber; salt and pepper. Serve pork with rice and sauce.