Vietnamese-Style Pork Chips with Fresh Herb Salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup light brown sugar
  • 1/4 cup fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 tsp black pepper
  • 4 thick bone-in pork rib chops
  • Kosher salt
  • 3 firm red plums, cut into 1/2-inch wedges
  • 2 scallions, dark- and pale-green parts only, thinly sliced
  • 1 Fresno chile, thinly sliced
  • 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro and mint)
  • 1/2 cup bean sprouts
  • 2 tbsp unseasoned rice vinegar
  • Lime wedges, for serving

Directions

  1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil and pepper in a blender. Transfer marinade to a large Ziploc bag. Add pork chops and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.

  2. Prepare a grill for medium-high heat. Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.

  3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.

  4. Serve pork with salt and lime wedges.

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