Time: 20 min.
Complexity: easily
Servings: 4

A recipe for bone-in pork chops, fried in a blend of Vietnamese spices. Served with rice and carrot salad.

Ingredients:

• 2 smoked natural pork cutlets, 2.5 cm thick, with bone (about 700 g total)
• 3 tbsp. l. rice wine vinegar
• 5 tbsp. granulated sugar
• 1 large carrot, peeled and grated (about 2 cups)
• Salt
• 3-4 tbsp fish sauce
• 4 crushed cloves of garlic
• Zest and juice of 2 limes
• Crushed red pepper flakes
• 2 tablespoons of vegetable oil
• 1/2 cup coarsely chopped fresh cilantro leaves
• 4 cups warm boiled long-grain rice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, long-grain rice, carrot, rice vinegar, fish sauce, lime juice, red pepper flakes, garlic, cilantro

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Preparation:

Step 1
• In a bowl, combine rice wine vinegar and a tablespoon of sugar, stirring until the sugar dissolves. Add the grated carrots and stir. Season with salt and let marinate.
Step 2
• In a small saucepan, combine the remaining sugar with 1/4 cup water. Bring to a boil over medium heat and simmer until the sugar dissolves, about 3 minutes.
  
  Turn off the heat and add the fish sauce, garlic, lime zest and juice, and a pinch or two of red pepper flakes. Set aside 1/4 cup of the sauce to drizzle over the pork chops, and serve the remaining sauce over rice.
Step 3
• Preheat an outdoor grill or large cast iron grill pan over medium-high heat.
  
  Combine 1/4 cup sauce and oil, and generously coat the pork. Place the pork chops on the grill and cook until the pork is heated through and charred on both sides, about 5 minutes. The chops may stick slightly to the grill, but that's okay; gently pull them off with tongs if necessary. Transfer the pork to a cutting board and let rest for 5 minutes.
  
  Remove the bone from each cutlet and slice thinly across the grain.
  
  To serve, divide the rice into 4 large bowls. Toss the carrots and cilantro. Place a few slices of pork in each bowl, spoon the carrot salad over the bowls, and drizzle with the reserved sauce. Toss and serve.

Votes: 2