Vietnamese Grilled Pork
Serves: 2
Tasty and succulent Vietnamese Grilled Pork Chops, with a simple marinade to give maximum flavour.
Ingredients
- ½ tablespoon sugar
- 1 tablespoon fish sauce, nuoc mam
- 2 garlic cloves, finely chopped
- ½ tablespoon olive oil
- 2 pork cutlets, with or without bone
Instructions
- Mix together the sugar, fish sauce, garlic and olive oil in a small bowl.
- Place the pork cutlets in a medium zip-lock freezer bag and pour the marinade over the meat.
- Make sure the meat is well-coated with the marinade and leave it aside for 15-30 minutes to marinate. If you live somewhere warm, you might be best advised to put the meat in the fridge whilst it is marinating, otherwise it is fine in a cool space on the kitchen counter.
- Meanwhile, cook some Jasmine rice according to packet instructions and prepare a light salad or other accompaniments, such as raw beans, cucumbers or tomatoes.
- Heat a large frying pan with some oil and cook the pork cutlets for about 4-5 minutes on both sides until browned. If there is any fat or rind on your pork cutlets, use a pair of tongs to hold the fat side down on the pan to render the fat.
- Serve on top of steamed Jasmine rice with vegetable accompaniments and nuoc cham (Vietnamese dipping sauce) as a dressing (see Kitchen Notes below).
Kitchen Notes
- VIETNAMESE DIPPING SAUCE (NUOC CHAM)
To make nuoc cham, Bill Granger's recipe is to dissolve 1 tablespoon of caster sugar in 3 tablespoons of lime juice and 2 tablespoons of fish sauce. Add 1 finely chopped clove of garlic and some chopped red chillies. The sauce keeps well in the fridge for a few days. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.