Vietnamese Pork Chops Recipe 465

VIETNAMESE PORK CHOPS RECIPE

Steps:

• Gather your ingredients.
• Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.
• Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.
• Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.
• Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.
• Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.
• Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.

VIETNAMESE PORK CHOPS

Steps:

• Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
• Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
• Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
• DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

VIETNAMESE PORK SANDWICH

Steps:

• For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour.
• For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise.
• For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.
• For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.

VIETNAMESE PORK CHOPS WITH GINGER RICE

Steps:

• Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
• Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
• Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
• Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

VIETNAMESE PORK CHOPS (SườN NướNG)

Steps:

• 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.

VIETNAMESE/CHINESE PORK CHOPS

Steps:

• Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
• Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

VIETNAMESE-STYLE PORK

Steps:

• Whisk lemongrass, garlic, honey and nam pla in large bowl. Add lime juice and pepper. Place pork in the bowl, turning to coat; let stand while you preheat grill or broiler.
• Grill or broil pork, spooning marinade over as it cooks, until nicely done, about 10 minutes. Turn only once so that each side browns nicely. Serve with remaining lime and, if you like, the herb garnish.

VIETNAMESE-SPICED PORK CHOPS

Steps:

• Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.
• Garnish with sliced green onions, if desired.

VIETNAMESE PORK CHOP

Steps:

• To prepare the pork chops: add the pork chops, garlic, onion, pich of salt, pepper, 2 tsp of fish sauce, 1 tsp of sugar. Cover and place in the fridge for at least 6 hours.
• On medium heat, add 2 tbsp of vegetable oil.
• Add the chops, cook for about 7 minutes each side.
• To prepare the eggs: add a tbsp of vegetable oil.
• Drop in four eggs.
• Cook for 1 minutes.
• To prepare the fish sauce: add 1tbsp of sugar, add one fresh chili, add 1/4 cup of water.
• Stir well until sugar is dissolved.
• Add 2 tbsp of fish sauce.
• Stir again.
• Enjoy.