Vietnamese Grilled Lemongrass Pork Chops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pork Chops:
2 tsp whole white peppercorns (or 1/2 tsp ground white pepper)
Pinch kosher salt
3 stalks lemongrass, thinly sliced (core of bottom 4-5 inches only)
1 small shallot, chopped
4 med garlic cloves, chopped
1/3 cup palm sugar
1/4 cup fish sauce
2 T vegetable oil
1 1/2 lbs pork chops, thinly sliced
Vietnamese Dipping Sauce (2 c):
1 cup hot water
1/2 cup white sugar
1/2 cup lime juice, freshly squeezed
1/3 cup Vietnamese fish sauce
2 med cloves garlic, minced
1 small chili, minced (optional)
1/4 cup carrot, thin julienne or grated
1/4 cup daikon radish, thin julienne or grated (optional)
Pinch - crushed Vietnamese or Thai red pepper flakes (optional)
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Directions: |
Directions:Marinade for Pork Chops:
1. If using whole white peppercorns, crush with salt in a mortar and pestle until roughly crushed.
2. Add salt, lemongrass, shallot, garlic, palm sugar, and pre-ground white pepper (if using) to mortar and crush into a rough paste. You can continue crushing by hand at this point, or transfer to a food processor to finish.
3. Transfer marinade to a bowl and whisk in fish sauce and vegetable oil.
4. Add pork chops, turning to coat all surfaces.
5. Transfer pork chops and marinade to a gallon size zip lock bag. Press out air, and seal bag.
6. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or up to 3 hours. Alternatively, transfer to refrigerator and marinate, turning once or twice, for up to 12 hours before proceeding.
Preparing Pork Chops:
1. Preheat outdoor grill or gas grill.
2. Grill and turn over pork chops until cooked thoroughly - approx 4-6 minutes. Transfer to a serving platter. Serve with Steamed Rice, sliced cucumbers, and Vietnamese dipping sauce.
Preparing Vietnamese Dipping Sauce:
1. In a small bowl, whisk together water and sugar until dissolved.
2. Add in lime juice, fish sauce, garlic and chili (optional). Stir to combine. Use immediately, or store in airtight container in refrigerator for up to a month.
3. When ready to use, pour sauce in small bowl. Add carrot, and daikon. Add optional chili flakes to taste.
Makes 6 Servings. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: This pork chop recipe has a sweet & savory caramelized crust and is one of the easiest Vietnamese restaurant dishes to replicate at home. The Vietnamese dipping sauce is a sweet, sour, salty irresistible mixture of flavors.
Choose thin-cut chops, preferably blade end with plenty of fat/marbling to absorb the marinade quickly and maximize surface area for browning.
To make the marinade, it is best to use a mortar and pestle in above recipe to make the marinade. Alternatively, marinade can be easily made in the food processor by processing the peppercorns till crushed, then add the remaining marinade ingredients except the palm sugar. Process to a paste. Chop or crush the palm sugar chunks, add to the food processor till blended.
Enjoy!
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