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by CookWhatHK0 saved
Vietnamese Style Pork Chops marinate shoulder steak in fish sauce, dark soy, garlic, ginger, brown sugar and lime, then air-fry until caramelised.
Combine the pork shoulder blade steak with the dark soy sauce, fish sauce, minced garlic, grated ginger, brown sugar, and the juice and zest from one lime. Mix everything together well. Marinate the pork in the refrigerator for a minimum of 2 hours, or ideally, overnight. Before air frying, remove the marinated pork from the refrigerator and let it sit at room temperature for 30 minutes.
將豬肉同所有醃料混合均勻，放入雪櫃醃至少 2 小時，最好醃過夜。放入氣炸鍋前 30 分鐘先將肉喺雪櫃拎出來。
Using a paper towel, pat the pork steaks dry. Lightly brush both sides of each steak with olive oil. Arrange the pork in your air fryer basket in a single layer, ensuring they are not stacked. Air fry at 400°F (200°C) for 8-10 minutes. Make sure to flip the pork halfway through the cooking time. Continue cooking until the pork is well cooked, reaching an internal temperature of at least 145°F (63°C).
用廚房紙巾將豬扒印乾。喺豬肉兩面掃上橄欖油，然後放入氣炸鍋籃中，唔好疊放。以 400°F（200°C）氣炸 8–10 分鐘，中途翻面一次，直至豬肉熟透，內部溫度超過 145°F（63°C）。
If you like, sprinkle with chopped cilantro before serving.
如果喜歡，可以撒上切碎嘅芫荽作裝飾。
For the Vietnamese Dipping Sauce: To make the dipping sauce, combine 3-4 tablespoons of lime juice, 2 tablespoons of sugar, 2 tablespoons of water, 2 tablespoons of minced garlic, 2 tablespoons of Thai sweet chili sauce, and 1 tablespoon of fish sauce.
越南蘸汁：青檸汁 3–4 湯匙、砂糖 2 湯匙、清水 2 湯匙、切碎蒜頭 2 湯匙、泰式甜辣醬 2 湯匙、魚露 1 湯匙
