Easiest Way to Prepare Super Quick Homemade Vietnamese Grilled Pork Chop with Rice
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Quick Vietnamese Grilled Pork Chop with Rice. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vietnamese Grilled Pork Chop with Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Grilled Pork Chop with Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vietnamese Grilled Pork Chop with Rice is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vietnamese Grilled Pork Chop with Rice estimated approx 45 minutes.
To get started with this recipe, we must first prepare a few components. You can have Vietnamese Grilled Pork Chop with Rice using 29 ingredients and 9 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Take to make Vietnamese Grilled Pork Chop with Rice:
- Grilled pork chops:
- 4 Pork chop with bone in
- 3 tbsp fish sauce
- 2 tbsp olive oil
- 1 tbsp Vietnamese soy sauce
- 2 tbsp brown sugar
- 2 tbsp mince red shallots
- 2 tbsp finely minced fresh lemongrass
- 1 tbsp mince garlic
- 1/2 tbsp finely mince fresh ginger
- 1/2 tsp black pepper
- 2 tsp honey
- 1 tbsp oyster sauce
- Nouc cham - Vietnamese dipping sauce:
- 1/4 cup sugar
- 2 tbsp hot water
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 2 fresh chilli, minced
- 2 garlic cloves, minced
- Additional sides:
- 4 eggs sunny side up
- Steamed Jasmine rice
- Sliced cucumber
- Sliced tomatoes
- Lettuce or mixed greens
- Hanh mo - Scallion oil:
- 1/2 cup canola oil
- 1 cup chopped scallion (spring onion)
Instructions to make Vietnamese Grilled Pork Chop with Rice
- Combine all the ingredients together and massage it into the pork chop. Pierce the pork with a fork to let the marinate seep into the meat.
- Place the pork chops in a shallow dish or large resealable plastic bag. Put the pork and the marinate, ensuring that the meat is well coated. Cover the dish or seal the bag and allow the pork to marinate in the refrigerator for 4 -6 hours. (If using thick chops, marinade overnight).
- Prepare the nouc cham:
In a small bowl or jar, mix 1/4 cup sugar with hot water until the sugar start to dissolve. Stir in 1/4 cup fish sauce, lime juice, chilli and garlic. Mix it well and set aside. - Prepare the hanh mo:
In a small sauté pan, slowly heat the canola oil. Add the chopped scallions (spring onion). Cook on very low heat until they are wilted but still bright green. Approximately 2 - 3 minutes. Take out from the heat and set aside. - Remove the pork chops from the refrigerator 30 minutes before cooking to take the chill off. Bring the grill to medium heat high and lightly grease the grates with oil or cooking spray.
- Grill the pork chops for 1 - 2 minutes on each side until browned and slightly charred. If using thick chips, add an additional 2 - 3 minutes per side. Cooking time will vary from the thickness of the meat.
- Remove the pork chops from the grill. Cover and set aside while 4 plates are prepared.
- Cook eggs sunny side up.
- On each plate, place a generous mound of steamed Jasmine rice and brush it wth the hanj mo (spring onion oil). Place one fried egg over the rice and add a few slices of cucumbers, tomatoes and lettuce on the plate. Add one pork chop along with a small bowl of nouc cham (Vietnamese dipping sauce).
While that is certainly not the end all be guide to cooking fast and simple lunches it is great food for thought. The hope is that will get your own creative juices flowing so you can prepare wonderful lunches for your own family without the need to complete too much heavy cooking at the process.
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