Marinade (prep the night before if possible)

In a glass container, marinate the pork with all other ingredients. Refrigerate overnight, or for at least 3 hrs. Remove from the fridge and rest for 15 mins before cooking.

Make the salad

In a bowl, combine the red onion with the white vinegar and sweet chilli sauce. Refrigerate.

In a small saucepan, drizzle some oil. Add the ginger and lightly fry before adding the fish sauce. When simmering, remove from the heat and add light soy sauce, sesame oil, mirin, lemongrass, lime juice, and rice vinegar. Allow to cool.

Mix the bean sprouts, coriander, Vietnamese mint, tomatoes, spring onion, orange, and plums with the cooled dressing and red onion. Refrigerate.

Sprinkle with fried shallots before serving.

Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

Air frying method

Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.

‍

Serve

Serve with jasmine rice and bean sprout salad.