Suon Nuong (Vietnamese Pork Chops) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from a local Vietnamese restaurant. Ingredients:
1/2 cup sugar |
2 tablespoons sugar |
1/3 cup shallot, thinly sliced |
1/4 cup lemongrass, thinly sliced |
2 tablespoons peanut oil |
2 tablespoons dark soy sauce |
2 tablespoons nuoc nam |
1 tablespoon ground black pepper |
8 garlic cloves, finely chopped |
1 lb pork chop, pounded thin (cut 1/4 inch thick) |
6 cups cooked white rice |
nuoc cham sauce, for serving (vietnamese chili-garlic sauce) |
Directions:
1. 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.
2. Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
3. Remove from heat and let cool.
4. Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
5. Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
6. 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.
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