Spicy Pork Chop with Lemon Grass
  • 2/3 lb. pork chop (thinly sliced)
  • 1/2 Tbsp. deep-fried shallot
  • 1 stalk scallion (thinly chopped)
Marinade:
  • 1/2 stalk lemon grass (minced)
  • 2 tsp. beer (optional)
  • 1/2 Tbsp. cornstarch
  • 2 tsp. garlic (minced)
  1. Marinate pork chops for half an hour.
  2. Heat 1/2 Tbsp. oil and add chopped scallions. Remove from heat.
  3. Skin, wash, dry, and slice shallot. Mix with a little salt. Drain off excess water on towel. Deep fry shallots in warm oil over low heat until golden and crisp. (Watch shallots closely because they burn easily.)
  4. Deep fry pork chops in hot oil until completely cooked. Remove and drain.
  5. Place on dish and sprinkle with shallot and pour on scallion oil.

*Serve suggestion: Serve with a slice of lemon and cucumber.

Chili
  • 1 lb. ground beef
  • 1 package of chili seasoning mix
  • 1/2 cup water
  1. In Dutch oven, brown ground beef and drain.
  2. Stir in chili seasoning mix, water, tomatoes, beans and Sriracha Chili Sauce
  3. Bring to boil; reduce heat and simmer covered for 10 minutes.

*Serving suggestion: Garnish with chopped red pepper and scallions, if desired.