Tuesday, May 10, 2011

Pork Chop Roll Vietnamese Style

After the post of pork burger, I have readers visit my blog searching for the recipe of pork chop burger.  Pork chop burger is another famous dish in Macau.  I missed the chance to taste it when I visited there last time.  It was featured in Hong Kong's cooking and travel show, the bun supposed to be crusty on the outside and soft inside, and the meat should be tender.  It would be something I have to try next time when I'm in Macau.

As I have no idea of the taste of Macau's famous pork chop burger, I could only make something that I can manage.  I find this vietnamese style bread roll in the supermarket which is perfect to work with pork chop, then I get an idea to create this pork chop roll.  I marinate the pork chop with lemon grass and fish sauce to give it a strong favour.  A little of dijon mayonnaise and tomato sauce are just enough to give it a kick.  Delicious!
Pork Chop Roll Vietnamese Style
(serve 2)

2 Crusty Vietnamese Rolls
2 pork loin chops
tomato, sliced
butter lettuce
red onion, sliced
dijon mayonnaise
tomato sauce

For the marinate:
1 teaspoon garlic mince
1 1/2 tablespoon lemongrass powder
3 tablespoons fish sauce
3-4 teaspoons raw sugar


  1. Trim off excess fat from the pork chop.  Remove the bone as you don't want to bite onto the bone.  Use a meat mallet to pound pork thinly.  If you don't have a meat mallet, you can use the back of the knife pounding.  This helps to tender the meat.
  2. Mixed the marinate in a small bowl and season the meat with the marinate for at least 30 minutes.
  3. Heat pan with 1/3 oil, pan fry the pork until brown and well cooked on both side.  Half the pork chop vertically.
  4. Butter the bread roll, fill it with lettuce, tomato, onion, pork chops and the sauce.

pounding the pork chops

absorb excess oil with kitchen paper

a cross-section look of the bun