Vietnamese Grilled Lemongrass Pork Chops

Pound 2 stalks of fresh lemongrass with a mallet, then slice finely and mince with a cleaver. Next, smash 2 shallots and 3 cloves of garlic with the cleaver flat and mince them together finely. Take out 2 tbsp of minced lemongrass and combine with 1 tbsp minced garlic and 1 tbsp minced shallots in a small bowl.

In a mixing bowl, combine 1 tbsp sugar, 0.5 tsp five spice powder, 0.5 tsp paprika, 1 tsp ground black pepper, 1 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp molasses, 1 tbsp oyster sauce, 1 tbsp honey, 1 tbsp cooking wine, 1 tbsp annatto seed oil, and 1 tbsp condensed milk. Whisk until smooth, then add the reserved minced aromatics (2 tbsp lemongrass, 1 tbsp garlic, 1 tbsp shallots) and stir thoroughly into a thick liquid marinade sauce.

Place 1130g of bone-in pork chops on the cutting board. Lightly pound the meat surfaces on both sides with a wooden mallet to relax meat fibers. Cut a 2-inch slit through the outer layer of fat and tendon connecting the meat so the chops lie flat when cooking. Finally, pat dry both sides thoroughly with paper towels.

Spoon 1 tbsp of prepared marinade into the bottom of a large stainless steel bowl. Layer 1130g pork chops inside one piece at a time, spooning marinade over each layer to ensure even coverage. Use hands to thoroughly massage the marinade into all surfaces of the meat.

Cover the bowl tightly with plastic wrap and place in the refrigerator to marinate overnight (or for at least 2 hours if cooking on the same day).

Remove the pork chops from the refrigerator 15 to 20 minutes before grilling and allow them to rest at room temperature so they cook evenly.

Preheat an outdoor gas grill to medium heat and clean the grates by rubbing with 1 slice of onion. Place marinated pork chops on the grill grates. Grill over medium heat for 5 to 7 minutes per batch, turning the meat frequently with tongs to prevent burning. Move chops between hotter inner corners and cooler edges until caramelized with a golden-brown charred crust, then transfer to a platter.

Thinly slice 4 stalks of green scallions and put them into a small bowl. Add 1 tbsp cooking oil and 0.5 tsp vegetable seasoning powder, stir well, then heat in the microwave for 30 seconds until hot and aromatic.

Spoon warm green scallion oil generously over the grilled pork chops on the platter. Serve hot over steamed white rice with sliced cucumbers, tomatoes, fresh lettuce, and a fried egg.