If you have ever had this dish, it probably blew your mind away with how well the sweet and savory flavors worked. This dish also comes with a vinaigrette (Nước chấm) that you can dip the pork chops in. The marinate is what gives the pork chop a nice caramelized color and aroma. Pair this meal with my homemade Pickled Serrano Peppers and this is a match made in heaven! This meal seems complex, but let me show you how easy it is.
For the pork, I used a thick cut pork chop with the bone in. Traditionally the restaurants use a thin sliced pork chop with bone in. You can even have boneless if you’d like, I’ve done both and it works just as well. Just keep in mind that the thicker cuts will take longer to cook and longer to marinate for a better flavor. Where as the thinner cuts are a shorter cooking and marinate time. So if you’re looking for a quick meal, the thinner cut is for you.
- Letting the pork marinate over night will give you the best flavor. If you are running short on time, use a thin cut, pierce it with a fork and marinate in the fridge for at least an hour.
- Pull it out 30 minutes before you’re ready to cook and let the pork get to room temperature.
- Try to scrape off the lemon grass, garlic, and shallots before you cook it.
- If you don’t have lemon grass, you can substitute it with lemon zest or kaffir lime leaves. (I also made this recipe without any lemongrass and it works just as well.)
- If you have left overs, this is the same pork recipe that goes in a “Pork Banh Mi”
- You can also marinate the pork, freeze it, and when you are ready to use it, just defrost it in water before cooking it.
So what are we waiting for?! LET’S GET COOKING!
- 3 pounds pork chop with bone in (thin or thick)
- 1/4 cup lemon grass
- 1/4 cup chopped garlic
- 1/4 cu chopped shallots
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce (if you can’t find it, regular soy sauce is okay)
- 2 tbsp oyster sauce
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1/2 Shaoxing cooking wine (Chinese cooking wine)
- 1 tbsp cooking oil
- 2 eggs sunny side up
- Pickled Serrano Peppers
- Choice of vegetables (Lettuce, tomatoes, kimchi)
- Green onion oil on top of pork (optional)
- My home made Vietnamese Vinaigrette
- Combine all the ingredients together and massage it into the pork. Pierce the pork with a fork to let the marinate seep into the meat. Marinate it for at least 3 hours for a thicker cut and at least 1 hour for a thinner cut. (Over night for the best flavor)
- Fire up your grill to medium heat (I used a Traeger). I highly recommend grilling the meat to give the pork chop a nice char. You can also use a stove top, you will still follow the same recipe and instructions.
- Scrape off the marinate from the pork. Cook the meat until it reaches an internal temperature of 145°F. Cooking time will vary from the thickness of the meat.
- Cook eggs sunny side up.
- Onion Oil (Optional) Heat 2 tbsp of cooking oil, add a dash of salt, and pour over sliced green onions for garnish (About 1 large stalk)
- Serve with Jasmine Rice, eggs, green onion oil, and Vietnamese Vinaigrette.
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