Vietnamese Grilled Pork Chops
Vietnamese Grilled Pork Chops
Ingredients
Pork
- 4 x 150g (5 oz) boneless pork loin chops
- 3 tbsp fish sauce
- 2 garlic cloves, finely grated
- 1 tsp sugar
- ¼ tsp turmeric
- ¼ tsp ground black pepper
- 1 tbsp vegetable oil
- 1 Lebanese cucumber, sliced
- 2 tomatoes, sliced
- 4 fried eggs
- steamed rice to serve
Nuoc Cham dressing
- ¼ cup white sugar
- ¼ cup fish sauce
- ¼ cup white vinegar
- 1 tbsp lime juice
- 1 tbsp finely chopped red chilli
- 1 garlic clove, finely chopped
Instructions
- 1
Cover pork chops with baking paper or cling film and use a rolling pin or saucepan to pound to an even 1.5 cm thickness.
- 2
For the pork marinade, whisk together the fish sauce, garlic, sugar, turmeric and pepper. Pour mixture over the pork and marinate for 10 minutes.
- 3
Meanwhile, to make the nuoc cham dressing, combine the fish sauce, sugar, vinegar, lime juice and 1/4 cup of water in a jar and shake until the sugar dissolves. This can be stored in the fridge to use for up to 2 weeks. When ready to serve, pour out a small bowlful of the dressing and add the chilli and garlic.
- 4
Heat 1 tablespoon oil in a large non‑stick frying pan over high heat and cook pork for 3‑4 minutes each side until just cooked through. Remove from heat to rest for 2 minutes.
- 5
Serve pork with rice, egg, tomatoes and cucumber. Top the whole lot with generous spoonfuls of dressing.
