Vietnamese Pork Chop Recipes

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 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 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 CHOP

Steps:

• Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
• Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
• Marinate for at least 4 hours, up to 24 hours.
• Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
• Remove pork from the marinade.
• Place pork on the grill and cook each side for 2 minutes, or until cooked (depends on thickness of the cutlets). Remember that it will continue to cook while resting.
• Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.

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 GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE PORK CHOPS - SUON NUONG

Steps:

• In a food processor, finely mince the shallots, garlic, and lemongrass together.
• Add the mixture into a large bowl or Ziploc bag. Add in palm sugar, brown sugar, salt, and fish sauce.
• Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.
• Add the bone-in pork chops into the mixture. Let it marinade for at least 6 hours in the fridge.
• Remove the pork chops from the bowl or bag. Discard the extra marinade liquid. Allow the pork chops to come to room temperature.
• Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 140°F - 145°F.
• Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat and allow the pork chops to continue cooking. Let rest for 5 minutes prior to serving with a bowl of rice and vegetables.

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 GRILLED LEMONGRASS PORK CHOPS (THIT HEO NUONG XA)

Steps:

• Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.
• Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.
• Leave the chops to rest for 2 minutes before serving.