Every September in Australia, the Prostate Cancer Foundation organises the Big Aussie Barbecue to raise awareness on prostate cancer. Not many of you know this, but my dad is battling this illness back in Italy and I thought I should do something too. So, I decided to organise an “online” event and I asked some of my fellow food blogger friends to join the Big Barbecue Online Event to spread the word about prostate cancer. We will be sharing delicious recipes to serve at your next barbecue!

I am contributing some Vietnamese Pork Chops that have become a favourite mid-week dinner at our place. The marinade for these (which also works well with beef and chicken) is amazing and it’s got all the flavours you can expect from Vietnamese food: it’s the perfect balance of sweet, salty and sour and it also has a little spiciness to it. I love the lime and lemongrass combination in this!

Print Vietnamese Pork Chops Vietnamese Pork Chops - tangy and slightly spicy marinated Vietnamese style pork chops that will make your mouth water! Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 Author Recipe adapted from Recipe Tin Eats Ingredients Pork Chops 4 pork chops

1 tbsp vegetable oil for cooking Marinade 1 tsp Sriracha sauce

2 cloves garlic crushed

Juice of 1 lime

1.5 tbsp fish sauce

1 tbsp soy sauce

1½ tbsp brown sugar

1 stalk lemongrass white part only, bruised them sliced into 1cm – ½ inch pieces (or 1 tsp lemongrass paste) Instructions Place the marinade ingredients in a ziplock bag and massage the bag to mix the ingredients (or mix them all together in a bowl). Add the pork chops to the marinade and massage the bag to coat all the meat with the marinade. Marinate, in the fridge, for at least 4 hours (better overnight). Brush the outdoor grill with oil and heat to medium high (or use a griddle pan on a stove). Remove the pork from the marinade and drain it well. Place the pork on the grill and cook each side for 2 or 3 minutes, or until cooked (this will depend on the thickness of the chops). Remember that it will continue to cook while resting. Remove the pork from the grill. Put it onto a plate and cover loosely with foil. Rest for 5 minutes before serving. Recipe Notes I often freeze the meat with the marinade. Then I defrost it and bring the meat back to room temperature before cooking it.

Did you know that over 20,000 men are diagnosed with prostate cancer in Australia each year? It kills more men each year than breast cancer kills women, yet it has relatively low awareness and funding. The Prostate Cancer Foundation of Australia is working to change this by raising awareness, conducting research and providing information and support to men and their families affected by prostate cancer.

Please, consider donating to your local foundation to the help raise money to fight prostate cancer!

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