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Vietnamese pork chops

  1. Ingredients
    2.
    1. One to two pounds of thinly sliced porkchops
    2. Marinade
    3. 3 Tablespoons maple syrup
    4. 2 Tablespoons soy sauce
    5. 2 Tablespoons fish sauce
    6. 4 Tablespoons neutral oil
    7. 6 Tablespoons lemongrass paste
    8. 2 Tablespoons garlic paste
    9. 2 Tablespoons shallots
    10. Garnish
    11. 7 cucumber slices per plate
    12. 3 Tablespoons tiny pieces of chives
    13. Toasted sesame oil.
    14. Around a cup of chopped chives
    15. Also
    16. Fresh Rice

  2. Tools
    3.
    1. Saucepan plus lid to cook rice
    2. Cutting board
    3. Sharp knife for slicing
    4. Measuring spoon, at 1 T.
    5. Rectangular glass dish for marinating the pork
    6. Ten inch stainless frying pan for the pork chops

  3. Preparations, execution.
    4.
    1. Cook rice late enough to remain warm just before serving.
    2. Clean and slice the chives
    3. Start a marinade in a small mixing bowl.
    4. Mix the lemon grass and garlic pastes.
    5. Mix in the neutral oil and the fish sauce if you've got it.
    6. Place the pork chops in the glass dish.
    7. Cover with marinade. Let stand covered over night in the fridge. Turn once.
    8. Fry the pork chops for 5 minutes on each side; 4 minutes is they are quite thin.
    9. Serve over rice. Put the cucumber slices and cherry tomatoes on the side.
    10. Cover the raw vegetables with the toasted sesame oil mixed with the chives