Sunday, April 18, 2010
Vietnamese pork chops
Everyone should thank my mom for showing me how to make this awesome caramel-y pork chops. Not to boast about my mom or anything, but seriously, dude, they are my favorite pork chops in the world!
Let's start with mincing up 4 cloves of garlic. What's a pork chop without the garlic?
Then put the minced garlic and 4 tablespoons of soy sauce in a large bowl.
Throw in a tablespoon of finely minced lemon grass. What you see below are the frozen lemon grass that my mom gave me. Every winter, she would harvest like two buckets of lemon grass stalks and use a food processor to mince them. They are mixed with some chili pepper (it's the red stuff in the tub) and then frozen for use through out the year. If your family doesn't grow lemon grass like mine do, you can purchased them frozen in the Asian markets.
Also throw in about 1 1/2 tablespoons of sugar. I used brown sugar because I love brown sugar. Stir to dissolve sugar.
Then add the pork chops.
Flip them around a couple of times to make sure that they are marinaded evenly. Let the whole thing sit and soak for about 30 minutes.
Heat a frying pan with some vegetable oil. Add the pork chops and cook on one side on medium high heat for about 2 to 3 minutes. Save the marinade!
Then flip it over and pour the remaining marinade into the pan. Lower the heat to medium. This will keep the pork from burning and gives the pork a slight coat of caramel. Yummsss...
Cook for another 2-3 minutes. Flip the chops over once more so that the previously cooked side also get a bit of the caramel action. Leave it on the pan just enough for it to get the caramel stuck to it without burning...so about 30 seconds.
Remove from heat and serve with rice!
One tip on eating these: We usually take the pork pieces and sorta wipe them on the rice so that the rice would get some caramel actions, too. Another thing to do is that throw the cooked rice into the pan and stir it around so that it can soak up the flavors.
You can eat them with pickled daikon and carrots or pickled water spinach. Enjoy!
Vietnamese pork chops
4 small pork chops
4 tablespoons of soy sauce
1 1/2 tablespoons of sugar
1 tablespoon of finely minced lemon grass
4 cloves of garlic - minced
vegetable oil for frying
Combine soy sauce, sugar, lemon grass, and garlic in a large bowl. Stir to dissolve sugar.
Add pork chops and marinade for 30 minutes. Remember to flip the chops over so they get maximum marinade coverage.
Heat oil in large frying pan. Add the chops and fry for 3 minutes on medium high heat.
Flip the chops and add the remaining marinade. Fry the other side for another 3 minutes.
Flip the chops back for 30 seconds so both sides get the caramel mixture.
Remove from heat and serve!