Charcoal Porkchop
Print This Recipe

---

INGREDIENTS 3 pounds pork tenderloin, sliced crosswise into about 12 pieces, 1/3-inch thick MARINADE 1 beaten egg 1 tablespoon sugar 2 green onions, mashed 3 garlic cloves, mashed 1 tablespoon Triple sec or Cointreau 1 tablespoon fresh citronella, chopped or 1 drop citronella (lemon grass essence)* Mix all ingredients of the marinade. Marinate the pork meat for 30 minutes to 1 hour at room temperature. Grill over charcoal or bake in a 475 degree oven for about 1 hour. Serve with boiled noodles, mixed vegetables, and nuoc mam. To plate, place 2 tablespoons mixed vegetables, some boiled noodles, and the meat on top. Pour 1 teaspoon nuoc mam over these ingredients. Makes 6 servings NOTE - *Citronella Essence (lemon grass essence) can be found in drugstores. The Vietnamese have fresh rice noodles to serve with this meat. Instead, you can use Western noodles, medium size. Boil and drain in hot water to remove the starch. Sauté slightly in 2 tablespoons cooking oil, then pour the mixture over boiled noodles. Nuoc mam is a salty and very strong sauce made from fish. The taste depends greatly on the quality of the sauce. Vietnamese fish sauce from Phu quoc Island is the best in Southeast Asia. Fish sauce goes with many Vietnamese dishes. To serve it at the table, prepare as follows. 2 tablespoons fresh lemon juice 3 tablespoons fish sauce 1/2 teaspoon chopped hot red pepper Combine ingredients together.