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Sườn Nướng on a plate with scallion oil on it.
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5 from 14 votes

Sườn Nướng (Vietnamese Grilled Pork Chops)

Sườn Nướng are Vietnamese Grilled Pork Chops that'll take any BBQ to the next level. The meat's marinated in aromatics then grilled until sizzling!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Lunch, Main Course, Side Dish
Cuisine: Asian, Vietnamese
Servings: 6
Calories: 571kcal
Author: Jeannette

Ingredients

For The Marinade

  • 1 kg / 2.2 lb pork chops
  • 2 red shallots (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 stalk lemongrass (finely chopped)
  • 1 tsp five spice powder
  • 2 tsp brown sugar (or to taste)
  • 1/2 tsp salt (or to taste)
  • 2 tsp pepper
  • 1 tsp chicken bouillon powder
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp light soy sauce
  • 2 tsp cooking oil

For The Glaze

  • 4 tsp light soy sauce (or to taste)
  • 4 tsp oyster sauce
  • 2 tsp pepper
  • 4 tsp honey (or to taste)

Instructions

  • Preheat the oven to 200°C (390°F). 
  • Meanwhile, mix together the lemongrass, red shallots, garlic, five spice powder, chicken bouillon powder, sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.
  • Smear the sauce over the pork chops, rubbing it in well to cover all the meat.
  • Marinate for a minimum of 20 minutes.
  • After the 20 minutes, place the marinated pork chops on a grill rack with the drip tray underneath.
    Pro Tip: If the chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.
  • Cook the pork in the oven for 5 minutes, then flip and cook for another 5 minutes.
  • Brush the glaze over the cooking meat and grill for 2 minutes before repeating on the other side.
  • Let the Sườn Nướng turn golden brown then serve with rice or enjoy as is!

Notes

  • Marinate overnight. We try to do this with everything we marinate to ensure the ingredients get the deepest flavor.
  • Tenderize the meat. Use a meat mallet or the back of a cleaver to hit the pork chops a few times across its surface. This will physically break down the fibers for a more tender bite - the thinner, the better!
  • Chop the aromatics finer. Unless you enjoy the big chunks, cutting the garlic, red shallots and lemongrass really fine will make its texture and flavor more seamless when the Sườn Nướng is cooked.
  • Let the meat rest before eating. As you would with steak, give it time to rest and reabsorb its juices. The rule of thumb is to let the meat rest for as long as you cook it.
  • You can cook this recipe in the oven, over a BBQ, in a pan on a stovetop or an airfryer. Just keep in mind that the cooking times might vary depending on what you're using.

Nutrition

Calories: 571kcal | Carbohydrates: 10g | Protein: 73g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 985mg | Potassium: 1344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg