越南風味豬扒

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.

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).

If you like, sprinkle with chopped cilantro before serving.

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.