Monday, August 18, 2008

Vietnamese Style grilled pork

One of my fixations at any of the local Vietnamese restaurants (besides Pho) is the marinated grilled pork over rice. I don't know what's in the marinade (well, I sort of do now) but it just was that tasty with rice and a small salad! So one day, I was able to convince a friend of mine to show me the way her mother cooks the pork chops, homestyle! And wow, the food did not disappoint!!!

As with a lot of Southeastern Asian cuisine, fish sauce is a staple. The pork is marinated along with some sugar and honey to diffuse the saltiness. Add that to some stir-fried scallions and some other veggies and you've got a nice meal (plus leftovers!)

This dish is also meant to be grilled but a frying pan would have to work this time.

The recipe can be halved to make slightly less

Vietnamese Style Grilled Pork

Serves 6-7 with rice and vegetables
2 lbs pork chops (12-14 thin sliced pork chops)
6-7 stalks scallions, chopped (whites separated, green for garnish)

Sprinkle of kosher salt
2 tbsp black pepper
5 tbsp fish sauce
2 tbsp sugar
1-2 tbsp honey
1 tbsp soy sauce
2 shallots, minced
1/2 cup water (or stock)
white parts of the scallions
2-3 cloves garlic, minced

1. Marinate the pork for at least 20 minutes
2. Heat the frying pan over medium heat. Add a little oil, cook some of the pork with some of the juice.
3. When pork is close to finished, bring the heat to high to evaporate the juice and caramelize the shallots. Rub the pork in the reduced sauce to get a singed look to the pork.
4. Repeat 2-3 for as many batches as necessary.
5. In a small frying pan, heat some oil and saute the green parts of the scallions for a minute to garnish the pork.

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