This recipe came from a Vietnamese cookbook but I do not recall the title or the author now. I have tried it many times and didn't have to modify it in anyway, it's Asian style BBQ flavor. You can use any type of pork chops but I prefer the "pork butt" pork chops or sometimes they are called "pork chop steaks" because they are a bit fattier and therefore juicier. I also tried it broiled instead of grilled but grilling is still the best way to cook it if possible.
Ingredients:
Blend the above ingredients except the pork chop in a food processor for 20 to 30 seconds
Marinade pork chops with step (1) above for at least 1 hour or overnight
Grill or broil on both sides until done
Dipping Sauce:
Ingredients:
Ingredients:
- 2 tbsp fish sauce
- 1 tsbp soy sauce
- 2 tbsp sugar
- 1 tsbp caramel sauce (caramelized sugar with water)
- 1 tbsp vegetable oil
- 1 tbsp garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 lb. pork chops
Blend the above ingredients except the pork chop in a food processor for 20 to 30 seconds
Marinade pork chops with step (1) above for at least 1 hour or overnight
Grill or broil on both sides until done
Dipping Sauce:
Ingredients:
- 1/4 cup sugar
- 1/2 cup warm water
- 1/4 cup fish sauce
- 1/4 cup white vinegar
- 1/2 of a lime, juiced
- 3-4 cloves of garlic, minced
- 2-3 Thai chili pepper, minced
- In a small seal-able jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
- Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
No comments:
Post a Comment