![]() The cooking method- a two-step process a. Use the green section to make the scallion oil as described below.Ģ. Finely chop the white section and add to the marinade. ScallionĬut the scallion crosswise into small pieces. If you have doubts about controlling the temperature correctly, omit the garlic. (I omit it in this recipe.) g. Grill over low to medium heat to avoid burning the garlic. Garlic can burn quickly and leave a bitter taste on Vietnamese pork chops. Large pieces of garlic, shallots (and lemongrass) cannot effectively provide the marinade flavor. Mince the garlic and shallots (or onion if you do not have shallots on hand) very finely, or make a paste with the food processor. This also sets the better Vietnamese pork chops from the mediocre ones. Caramelized sugar complements well with the taste of soy and fish sauce. The flavor of caramelized sugar is an essential element of the overall standard of the lemongrass pork chops. You can use either white or brown sugar, but molasses and honey add extra flavor. The level of sweetness is generally higher for Vietnamese, Thai, and Japanese food than in Western cuisine and Chinese food. You should be able to buy lemongrass at the Asain market. Watch this video if you are unsure how to deal with it. I have a video I upload some time ago about how to prep fresh lemongrass. Large pieces of lemongrass will not adhere to the surface and will drop off at the grill during cooking. Make sure you mince it very finely or use a food processor to blend it until it turns floss-like. Increase the amount of lemongrass if you like the flavor. There is no such thing as too much lemongrass in the recipe. You can either finely mince it with your knife for a small quantity, grind it together with the shallots with the mortar and pestle, or use the food processor for the larger amount. Vietnamese pork chops are so different from other pork chops due to the addition of lemongrass. Mince it finely before adding it to the marinade. Bash the lemongrass with the back of the cleaver and cut it crosswise thinly. Lemongrassĭiscard the green section and outer sheath of the lemongrass. I use the Squid brand of fish sauce, a more well-known brand internationally, which you should be able to get at most places. ![]() Fish sauce is unique to Vietnamese food, and there isn’t any substitute. It is the last thing I want to omit if I want to improvise the Vietnamese pork chop recipe. Many Vietnamese dishes do not need to add salt since the fish sauce is quite salty. Fish sauceįish sauce is always exclusively used for Vietnamese and Thai cuisine. The use of dark soy sauce is more for the color. If you can’t get the Vietnamese dark soy sauce, use the Indonesian sweet soy sauce (like ABC brand) or the Chinese dark caramel soy sauce, which is readily available outside Vietnam.Īlternatively, substitute the dark soy sauce with an equal amount of molasses to improve the pork chops’ color. There are two types of soy sauce in this recipe. This storage method can prevent freezer burn, drawing out the moisture from the meat, resulting in tough and dry pork chops. If this is not possible, wrap the pork chops with cling wrap, store them in a container or zip lock bag, and freeze them. Use freshly cut chops for a better result. It also even out the thickness for better browning. The goal is to break down the meat’s connective tissue to make it more tender. Use a meat mallet (or use the back of the cleaver or the thick bottom of your pan) to pound the meat. You may also use pork shoulder if you prefer more fat. I always ask my butcher to do it for me as she (an old aunty) is an expert at cutting it thinly. Pork loin is my choice of cut to cook Thai lemongrass pork chop.Ĭut it into about 1/3 inch (8mm) thick. The ingredients for Vietnamese pork chops a. Let’s look at each ingredient and the steps to prepare the Vietnamese lemongrass pork chops in detail: 1. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. You can immediately draw a mental picture of all this sensory-stimulating flavor in a single bite. The accompanying dipping sauce, Nuoc Cham, has all the taste bud tickling elements- sweet, salty, sour, and spiciness in one dip. This set of ingredients has the contrasting flavor of saltiness and sweetness, which is unique to Vietnamese cuisine. Vietnamese pork chops are different from others because they are marinated with a set of unique ingredients- soy sauce, fish sauce, sugar, honey, shallot, scallions, black pepper, and last but not least, minced lemongrass.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |