Time 6h30m Number Of Ingredients 9 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.
Time 3h25m Number Of Ingredients 14 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.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel. Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water. Remove from heat and let cool. Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight. Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
Number Of Ingredients 10 Steps:
- In blender or food processor, combine sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight. 2. Heat a 12″ cast-iron grill pan over high heat, or preheat BBQ. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
More about “suon nuong vietnamese pork chops recipes”
Time 4h45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.
