This is the only sous vide pork chop with lemongrass recipe you will ever need! Super tender and juicy meat with a hint of lemongrass fragrance is our perfect weekend meal.
Pork chop with lemongrass is originally from Vietnam; you can find this dish in any Vietnamese restaurant. They do not use the sous vide cooking method as I do here, they just marinate the meat and either grill or pan-fried it.
I always love using the sous vide cooking method when I cook meat, especially when they are on the thicker side. so this is no different – I cooked it with sous vide first, and then pear seared on both sides.
If you want to check out more of my sous vide recipes: I have made sous vide tonkatsu and steak before. Make sure you check them out if you haven’t already, or you gonna miss out. LOL
How to marinate sous vide Pork Chop with Lemongrass?
Add all the ingredients below, and make sure you prepare it 4 hours prior, best let it marinate overnight.
- 4 Pork Chops
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 3 stalks lemongrass
What ingredients do you need to make sous vide Pork chop with lemongrass?
Jump to Recipe- 4 Pork Chops
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 3 stalks lemongrass
For the sauce:
- 1 shallot – cut into smaller pieces
- 2 stalks lemongrass
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup cooking wine
How to make sous vide pork chop with lemongrass?
Marinate the pork chop with soy sauce, dark soy sauce, fish sauce, sugar and sesame oil for at least 4 hours, best overnight.
Use kitchen paper to absorb the excess sauce, then put the pork chop in a ziplock bag, and massage both sides of the meat. Put chopped lemongrass into the ziplock bag.
Preheat the sous vide machine in a water bath to 145.5 ºF. Immerse the zip lock bag in the water bath, vacuum seal the ziplock bag, and let it cook for 30 minutes until the center of the pork reaches 145.5 ºF.
Remove the pork chop from the sous vide water bath, and remove the lemon grass, then pat dry the pork.
Heat a non-stick frying pan or a grill, and pan sear both sides of the pork chops. Set aside.
Heat an oiled non-stick frying pan, stir-fry shallots and lemongrass for a few minutes until aromatic, then add in cooking wine. Let the alcohol evaporate.
In a mixing bowl, mix together oyster sauce, fish sauce and sugar, then pour the sauce into the pan. Transfer the pork chop back into the pan, and stir until combined.
Cut the pork chops into strips. Set aside.
Serve it with rice and fried egg, and drizzle some sauce on top. Enjoy this sous vide pork chop with lemongrass.
What cut of the pork is best for sous vide pork chop with lemongrass?
I used the center-cut pork chops here but you may also use pork shoulder. I prefer shoulders because they are more tender. And I also would avoid any bone-in chops.
How do you serve sous vide pork chop with lemongrass?
Pork Chop with lemongrass is often served with a pan-fried egg, the egg yolk could be the sauce. So delicious! I often mix the yolk with the rice to add creaminess.
How do you use lemongrass except for cooking?
You may cut a few lemongrasses into smaller pieces, and boil them in a pot of water for 5-10 minutes to make tea! So refreshing.
The Best Sous Vide Pork Chop With Lemongrass
Equipment
- 2 zip lock
Ingredients
- 4 Pork Chops
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 3 stalks lemongrass
- For the sauce:
- 1 shallot – cut into smaller pieces
- 2 stalks lemongrass
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup cooking wine
Instructions
- Marinate the pork chop with soy sauce, dark soy sauce, fish sauce, sugar and sesame oil for at least 4 hours, best overnight.
- Use kitchen paper to absorb the excess sauce, then put the pork chop in a ziplock bag, and massage both sides of the meat. Put chopped lemongrass into the ziplock bag.
- Preheat the sous vide machine in a water bath to 145.5 ºF. Immerse the zip lock bag in the water bath, vacuum seal the ziplock bag, and let it cook for 30 minutes until the center of the pork reaches 145.5 ºF.
- Remove the pork chop from the sous vide water bath, and remove the lemon grass, then pat dry the pork.
- Heat a non-stick frying pan or a grill, and pan sear both sides of the pork chops.
- Heat an oiled non-stick frying pan, stir-fry shallots and lemongrass for a few minutes until aromatic, then add in cooking wine. Let the alcohol evaporate.
- In a mixing bowl, mix together oyster sauce, fish sauce and sugar, then pour the sauce into the pan. Transfer the pork chop back into the pan, and stir until combined.
- Cut the pork chops into strips.
- Serve it with rice and fried egg, and drizzle some sauce on top.
- Enjoy
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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