香茅豬扒Lemongrass Pork Chops (6 ppl)

    Ingredients:
Pork Chop:                    6 pcs
Lemongrass:                 2 sticks
Garlic:                           2 gloves
Shallot:                         2 pcs
Red Chili:                      1 piece
Spring Onion:               2 pieces
 
Marinade:                                                           
Light Soy Sauce:           0.5 table spoon 
Fish Sauce:                   0.5 table spoon
Sugar:                            1/3 teaspoon 
Salt:                               1/8 teaspoon
Lime Juice:                    half piece
Corn Starch:                 2 teaspoon    

    Seasoning

    Fish Sauce            : 1 table spoon
Sugar                   : 2/3 teaspoon
Sesame Oil            : a bit
White Pepper         : a bit

                                                                                     

    How to make:
1.    Press and minced 1 stick of lemongrass.
2.    Rinse and drain the pork chops, then mix well with the minced lemongrass and the marinade and sit for overnight in the fridge.
3.    Take out the pork chop to sit in room temperature for half hour in summer or 1 hour in winter.
4.    Chop garlics, shallots, red chili and spring onion.
Press and minced the other stick of lemongrass.
5.    Pan-fry the pork chops in med-high heat each sides for 1-2 min. until turning into golden. Then turn to low heat until well done.  (This can keep the pork chop juicy.) Place the pork chops on a plate for cooling down.  Then cut into long pieces.
6.    Keep using the same pan / wok (no need to wash). Heat up a bit oil. Then put in chopped garlics, shallots and lemongrass.  Stir-fry until smell.
7.     Put the cut pork chops back to the wok.  Put in seasoning, chopped chili and spring onion.  Stir-fry and mix well in quick.  Done!