Viet Grilled Pork Chops
This recipe creates juicy, tender pork chops with the signature sweet, salty, and aromatic flavors of Vietnamese cuisine, thanks to a marinade featuring lemongrass, garlic, shallots, sugar, and fish sauce. The slightly charred pork is served with steamed rice and fresh cucumber, delivering a dish that's both intensely flavorful and balanced. (Source: https://www.seriouseats.com/vietnamese-grilled-pork-chop-thit-heo-nuong-xa-recipe)
Ingredients
- 750 g thin-cut pork chops, preferably blade end, with plenty of fat and marbling
- 3 stalks lemongrass (bottom 4-5 inches only, outer leaves discarded, tender core minced)
- 1 small shallot, roughly chopped
- 4 medium cloves garlic, roughly chopped
- 1/3 cup (80 ml) palm sugar
- 1/4 cup (60 ml) fish sauce
- 2 tablespoons vegetable oil
- 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper
- Pinch of kosher salt
- Pinch crushed red pepper flakes (optional)
- Steamed white rice, sliced cucumber, and nuoc cham sauce for serving
Steps
- Place lemongrass, shallot, garlic, sugar, pepper, and salt in a mortar and pestle. Pound into a rough paste.
- Transfer the paste into a bowl and stir in fish sauce, vegetable oil, and red pepper flakes.
- Rub marinade all over pork chops and place in a resealable bag. Marinate in the refrigerator for at least 3 hours (preferably overnight), turning occasionally.
- Prepare a hot grill. Grill pork chops directly over high heat, turning frequently, until nicely charred and cooked through (about 3-4 minutes per side, depending on thickness).
- Rest the pork briefly; serve with steamed rice, sliced cucumber, and nuoc cham sauce.