This classic rice dish consisting of Vietnamese chops of pork is bursting with flavor, simple to prepare and is a huge hit with the crowd! Vietnamese exactly name: Sườn Nướng
The marinade imparts plenty of lemongrassy, garlicky flavor that is perfect on the chops. Grilling creates a wonderful smell and sear and, in case the chops weren’t delicious enough, they’re garnished with oil and scallions.
It comes with vegetables as well as a little bowl of the sauce for dipping on the side that pairs well together with Sambal Oelek (my preference!) or fresh chilies, if you like.
The chops I ate often on late-night food excursions and this dish was the majority of the food Mom offered at her restaurant, so you can be sure I picked up some helpful tips from her for this recipe!
Making the pork chops ready
One cool way to prepare the “Asian pork chops” is to cut the pork chops along the edges, like the ones below. Around 3-4 cut per chop. roughly 1” in depth each. It’s cool looking when you grill them But the most important factor is that the chops will remain straight.
If you don’t trim the edges in this manner the chops will become curled as they cook which makes it difficult to control and cook evenly unless you bake them. Simply cut them.
Marinade your pork chops
See how aromatic you can get from this marinade. It’s a handful of garlic shallots, and lemongrass!
The marinade should be kept for at least 3 hours, it is best to leave it for at least an overnight. It’s going require some time to marinate these pork chops in all the delicious garlic aroma, shallot, and lemongrass, but the waiting is well worth it.
It is possible to flip it halfway through marinating to make sure that the chops are covered in marinating and evenly.
The lemongrass is the reason this marinade is different from a typical one. You can remove the lemongrass and use it to make an Asian marinade to cook any type of meat.
Then it’s done! Remove them from the marinade, and then discard the liquid that remains.
How do you grill pork chops
I love the smell of these being cooked on the grill. Plus, you’ll get gorgeous looking sear marks.
After the grill has been preheated at a high temperature it is possible to lower the heat to a lesser extent and throw the chops in. It’s not a long time to make the marks! Simply rotate them 45 degrees after the first set of marks have been put placed, flip them again and repeat on the reverse side.
After that, take them from the barbecue and serve them with your favorite vegetables! These pork chops are garnished with more flavor: oil and scallions.
How do you prepare and serve Vietnamese pork chops
Dip sauce Dipping sauce follows the identical recipe for fish sauce that you can find here. If you’re making an enormous bowl of sauce that you can share with your family for dinner Use a spoon to spread the sauce over your plate , instead of dip your cut pieces in it to ensure that the sauce is clear for the rest of your guests.
Rice: You are likely to find it served along with Tam (broken rice) however long grain rice that is typically served in Vietnamese dishes is a good choice.
I really love the stickyness of the short grain rice and I would suggest it with the pork chops.
I used to eat them often in late-night Viet restaurants , when nothing else is available and always get it with an egg fried. As I think about it If I had them in my kitchen, putting an well-seasoned Ramen egg in there would do similarly!
Do it, and then leave a comment for me to know how this worked on your behalf!
Sườn Nướng – Vietnamese Pork Chop
- Instant read thermometer
- 2 pounds of pork chops, about 6 chops
- 2 Tbsp soy sauce
- 3 tablespoons sugar
- 2 Tbsp fish sauce
- 1/2 tsp monosodium glutamate (MSG)
- 4 Tbsp neutral cooking oil
- Rinse the pork chops in running water, then gently scrub them with salt. Pat dry using paper towels.
- All marinade ingredients must be placed in a large mixing bowl. Stir to mix and dissolve both MSG and sugar. Add the marinade aromatics.
- Marinade the pork chops an ice cube or bag in the refrigerator for at least 3 hours but it is best to leave them over night.
- Take the chops out of the marinade , and then discard the excess liquid. You can save the flavorings stuck to the chops however.
- Grill in an outdoor grill, leaving at least 1-2 inches of space between the chops. Sear at high temperature to brown the meat or grill marks for about a couple of minutes. Then lower to medium and cook both sides, flipping frequently until cooked through. Once cooked, the meat should be 145 degF when measured by using an immediate read thermometer located at the largest part on the cut.
- Pan-fry: 1 or 2 chops at one time over medium-to-medium high temperature without overcrowding the pan. Once cooked the pork should be reading at 145 degrees Fahrenheit using an instant thermometer located at the thickest point in the slice.
- Bake in the oven. Bake in 375 degrees F for 15 to 20 minutes, till the temperature inside the meat is about 135 degrees. Reduce the rack and broil, turning it a few times while broiling to create nice color in both the sides. Once again, the pork is cooked when the internal temperature is the temperature of 145 degrees F.
- Serve with vegetables, rice and garnishes, and Nước Chấm (dipping/prepared fish sauce for fish).