Vietnamese Pork Chop Recipe (Sườn Nướng)

• 分量: 6
• 調理時間: 3 hrs 10 mins
• 総時間: 3 hours 25 minutes

材料

2 lb pork chops about 6 chops

MARINADE

3 Tbsp sugar

2 Tbsp soy sauce

2 Tbsp fish sauce

1/2 tsp monosodium glutamate (MSG)

4 Tbsp neutral cooking oil

MARINADE AROMATICS

6 Tbsp lemongrass, minced

2 Tbsp garlic, minced about 6 cloves

2 Tbsp shallots, minced

VEGGIES & GARNISH

1 tomato, sliced

1 cucumber, sliced

6 leaves green leaf lettuce

3 Tbsp scallion & oil (mỡ hành)

3 Tbsp dipping fish sauce (nước chấm)

手順

Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.

Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.

Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.

Remove the chops from the marinade and discard the extra liquid–you can keep the aromatics on that stuck to the chops though.

Grill on a BBQ, giving at least 1-2 inches spacing between each chop. Sear on high heat for browning or grill marks for a few minutes, then lower to medium heat and cook on both sides, flipping often until cooked all the way through. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.

Pan fry: 1-2 chops at a time on medium to medium high heat without crowding the pan. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.

In the oven: Bake at 375 °F for 15-20 minutes until the internal temperature of the meat hits around 135 °F. Lower the rack and broil, flipping a few times during broiling, to get nice coloring on both sides. Again, the pork is done when the internal temp reaches 145 °F.

Serve with a side of rice, veggies & garnish, and nuoc cham (dipping/prepared fish sauce).