Grilled Lemongrass Pork Cutlets

With Vietnam (and even a Vietnamese restaurant) currently out of the question in Melbourne, this recipe can hopefully bring a bit of the experience home. Inspired by the Hagens x Blackhearts value packs, we've grilled Vietnamese-style marinated Berkshire pork cutlets over a charcoal BBQ for caramelisation, then served with a Chardonnay by Two Tonne Tasmania. Smoky. Delicious. Simple. Mabu Mabu Organic Sriracha is the perfect accompaniment to spice things up a little.

1. Take your pork cutlets out of the fridge. In a large bowl, mix together the fish, soy and oyster sauces along with the brown sugar, honey, sesame oil and pepper. Clean and mince your lemongrass and peel and mince the garlic and add to the bowl. Stir. Using a sharp knife, remove the skin and a little fat making sure there is still a good coverage of fat cap on the cutlet. Place the cutlet between two sheets of baking paper and flatten a little with the palm of your hand. Pop the pork cutlets in the bowl and spoon over the marinade ensuring a good coating. Set aside to marinate for an hour.

2. Whilst the pork is marinating its a good time to get the charcoal bbq going if you are going to use one, we highly recommend it! If not, a griddle pan will work well or a heavy cast iron skillet.

3. Place your cutlets on the bbq/pan and cook for 3-5 minutes on each side. You may need to move around on the bbq if the fat is causing flare ups. Once you are happy with the caramelisation, turn the cutlets on their side and get some nice colour on the fat cap. Set aside to rest for 5 minutes while you fry your eggs.

4. Serve with steamed rice, (we used an oiled ramekin to get a nice pile on which we placed our egg), thinly sliced tomato and cucumber. Mabu Mabu Organic Sriracha is a beautiful accompaniment along with some nuoc cham dipping sauce.

Enjoy!