Lemongrass Pork Chops
"Do you have a Chinese boyfriend?" -Mom
Silence and then, "do you have Chinese boyfriend?" asked my mother, after I explained the blog I wanted to create. Her dream is for me to find a nice Chinese Catholic boy, a dream that she all but gave up on...until now…she was so hopeful. "No mom."
I could feel the disappointment over the phone.
Ladies and gents, welcome to the wonderful world according to Mamma Li. Yes, this is her first thought—not "oh, that's wonderful," or even, "you can't do that, it's too hard" (she's a bit of a realist).
A lecture on my end ensued: A) What does a boyfriend have to do with learning how to cook? B) Is she trying to imply a woman's place is in the kitchen? And C) Why is he specifically Chinese? Cuisine and ethnicity are not mutually exclusive, I reminded mom. Can't I just be doing this because I'm finally embracing the culture I was born into? Apparently not. The real irony is that upon marrying dad, she decided to keep her last name, but that was probably less of a feminist statement and more out of convenience.
I chalked up her accusation to cultural differences, which is often the case when conversing with mom.
As is her disposition, she quickly recovered and started pitching ideas with excitement. We decided on a simple and classic dish: lemongrass pork chop—succulent with a refreshing, earthy citrus flavor. Most, if not all, ingredients can be found in any grocery store. It's basic without being a bitch. This entree pairs well with rice and stir-fried green veggies (sweet potato leaves pictured above). Pork not your thing? This recipe works beautifully with chicken, too.
Prep: 10 minutes Cook: 25 minutes
INGREDIENTS (FOR 2)
| 2 pork chops (roughly 1 lb) | 2 garlic cloves, minced |
| 1 stalk of lemongrass | 2 tsp pepper, or to taste |
| 6 tsp soy sauce | 1 tsp oil for pan |
| 1 tsp olive oil |
PREPARE
Prior to learning the recipe, I had never worked with lemongrass. "Do I just chop?" I inquired over the phone. "Well after you peel back the layers, then you chop," answered Mom. "I'm not an idiot—I figured you'd have to peel it back first," I replied in my wry tone—reserved for moments when mom tries to explain the obvious, as if I were still a child, like when she told me that "people act differently when they drink alcohol" when I was 20 and preparing to study abroad in Europe.
1. Following her instructions, peel away the outer layer of the lemongrass to reveal the paler lower section of the stem and cut across the fibers.
2. Combine lemongrass, soy sauce, oil, garlic, and pepper in a small bowl.
3. Slather marinade over pork chops and leave it in the refrigerator for at least 6 hours, or overnight for best results. "Really, it should be overnight," insisted mom.
COOK
1. Start up the stove on high, pour the oil in a frying pan, and when warmed up, toss the chops onto the pan and let them sizzle until brown on both sides (3 minutes on each side).
2. Turn the heat to low, cover the pan, and let the low heat cook the chops (20 minutes), flipping sides occasionally to prevent burning.
EAT
For a more modern take, I recommend cutting the cooked chops into thin slices, taking some hoisin sauce (available in most grocery stores), sriracha, watercress, and scallion, and rolling that up in a tortilla.