Remove the top 2-3 inches of dried tips from the lemongrass and discard it. I like to smash the base of the lemongrass so that it's easier to chop and it releases the oils. Cut the lemongrass into small pieces 14-inch pieces and place it in a food processor. If you are not using a food processor, finely chop the lemongrass as fine as you can.

Add the rest of the marinade ingredients (4 cloves Garlic, 1 Shallot, 1½ tablespoons Dark Soy Sauce (optional), 2 tablespoons Water, 1½ tablespoons Fish Sauce, and 2 tablespoons Sugar) into the food processor and blitz it until it becomes a paste.

Add the pork shoulder into a large bowl. Pour the marinade over the pork and make sure it is well coated. Marinate the pork chop for 24 hours

After it has marinated for 24 hours. Bring the pork chop out of the fridge for an hour to marinate at room temperature - bringing the meat to room temperature makes it cook faster, more evenly and the marinade absorbs better as well.

Scrape off and remove the marinade by hand, as much as possible so it doesn't burn while you are grilling the pork chops

Drizzle 1 tablespoon Oil on the pork chop and lightly coat each piece. This will help prevent it from sticking on the grill (you still should oil the grill as well)

Pre-heat bbq to high heat and wait for it to get hot.

Grill for 2-3 mins on high with the lid up (approximately 1-2 minutes per side), then adjust the heat to medium heat and cook it for 4-6 mins with the lid down, no flipping required.

Once it is done, remove it from the grill and let it rest for 5-10 mins

Enjoy with a side of rice and some cucumbers, tomatoes and, nuoc cham dip!

If you do not have a grill, you can use a cast iron pan or a heavy bottom frying pan to cook this as well. It is very important to remove as much as the marinade off the porkchop as possible before you pan-fry it so that it doesn't burn.

Add oil to a heavy bottom frying pan or cast iron pan and set the heat to high heat.

Once the pan is very hot, add the pork chop in the pan and sear it for 2 minutes per side. (approximately 4 minutes in total) Try not to flip it too much so it can create a bit of char. The house may get a bit smoky during this step.

Once you have charred and seared the outside, cook it with a lid for 4 minutes a side with a lid. (8 minutes in total)

Depending on how hot your stovetop is, the pork chop should be cooked by now. This is based on a ¾ inch shoulder chop. Remove it from the pan and let it rest for 5-10 minutes before serving it

Enjoy with a side of rice and some cucumbers, tomatoes and, nuoc cham dip!