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Spicy Pork Chops Recipe
(Thit Heo Nuong Vi)
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Ingredients :
Serves 4 |
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4
x 250 g
2
sprigs
2
tablespoons
Marinade :
3
cloves
2
tablespoons
15
1
stalk
2
tablespoons
1
tablespoon
1
teaspoon
2
tablespoons
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Lion pork chops
Coriander leaves, for garnishing
Nuoc cham dipping sauce
Garlic
Palm or light muscovado sugar
Black peppercorns
Lemon grass stalk, roughly chopped
Vietnamese fish sauce
Chinese rice wine
Sesame oil
Groundnut oil
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Method :
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First make the marinade. Put the garlic,
sugar, peppercorns, lemon grass, fish sauce, rice wine, sesame oil and
groundnut oil into a small food processor and work to a paste.
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If you prefer you can pound the first 4
ingredients to a paste in a mortar and add the 4 ingredients to the
paste, little by little as you pound. Mix it all thoroughly.
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Place the pork chops in a shallow dish and
cover them completely with the marinade. Cover the dish and leave to
marinate in the refrigerator overnight.
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Transfer the chops to a grill rack and
cook under a preheated gill for about 8 minutes on each side, until
brown. Try not to put the chops too close to the heat or the outsides
will burn before the insides are done.
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Serve the chops garnished with coriander
and with the dipping sauce.
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