1. Wash the pork chops and drain the water.
2. Use a loosening hammer or the back of a knife to loosen the ribs on both sides of the pork chop.
3. Peel off the old skin of lemongrass, and take only the white and tender part inside.
4. Chop the lemongrass into fine pieces, the finer the better.
5. Peel the shallots and chop finely.
6. Peel garlic and chop finely.
7. In addition to the corn oil, put all the marinade in the container for the pork chop.
8. Squeeze it with your hands so that the marinade is absorbed into the meat. Don't be afraid of dirty hands, you must grasp and pinch with your hands so that the meat can completely absorb the marinade.
9. Pour in 1 tablespoon of corn oil.
10. Continue to pinch evenly and marinate for 2-3 hours. The last oil is to seal the previous marinade.
11. Put more oil in the pot and heat it up. (The cast iron pan I use has a thick bottom and heats evenly. It is the best partner for frying.)
12. After the oil is hot, put the pork chops in, fry on high heat for 1 minute, quickly lock the moisture, turn over and fry for 1 minute, then turn to medium and low heat and fry for 2 minutes on both sides.
13. Fry until golden on both sides.
14. Use scissors to cut a small piece in a thick place to see if it is cooked. The pork must be well cooked.
15. My family likes sweet and spicy sauce, it's super delicious.
