Vietnamese cuisine is known for its bold and vibrant flavors, and one of the most beloved dishes is the Vietnamese pork chop. This juicy and tender meat is a staple in many Vietnamese households, and each family has their own unique recipe. In this article, we will be sharing the secret to making a delicious Vietnamese pork chop, as taught by the renowned chef Helen.
Jump to Recipe
:max_bytes(150000):strip_icc()/teriyakiporkchop-589e6daa3df78c4758385d9e.jpeg)
If you want to achieve the signature tenderness and flavor of Vietnamese pork chop, the key lies in the marinade. Chef Helen's recipe calls for a combination of fish sauce, soy sauce, honey, lemongrass, and garlic. These ingredients not only add depth to the flavor but also help to tenderize the meat.
Start by mixing 1/4 cup of fish sauce with 2 tablespoons of soy sauce in a bowl. Add 1 tablespoon of honey to the mixture and mix until well combined. Next, add 1 stalk of finely chopped lemongrass and 3 cloves of minced garlic to the marinade. This will give the pork chop a fragrant and zesty touch.
Place the pork chops in a large Ziploc bag and pour the marinade over them. Make sure the pork chops are evenly coated with the marinade. Seal the bag and let it marinate in the fridge for at least 2 hours, or preferably overnight. This will allow the flavors to fully infuse into the meat.
After marinating the pork chops, it's time to grill them to perfection. Chef Helen recommends using a charcoal grill for the best results. The smoky flavor from the charcoal adds an extra layer of depth to the pork chop.
Before grilling, make sure to let the pork chops sit at room temperature for 30 minutes to ensure even cooking. Once the grill is hot, brush it with some oil to prevent the pork chops from sticking. Place the pork chops on the grill and cook for 4-5 minutes on each side, depending on the thickness of the chops.
While grilling, brush the pork chops with the remaining marinade to keep them moist and add extra flavor. Once done, remove the pork chops from the grill and let them rest for 5 minutes before serving. This will allow the juices to redistribute, resulting in a tender and juicy pork chop.
Now that you have the secret to making the perfect Vietnamese pork chop, it's time to try it out for yourself. Remember to use high-quality ingredients and follow Chef Helen's instructions for the best results. Serve the pork chops with a side of steamed rice, pickled vegetables, and a sunny side up egg for a complete and authentic Vietnamese meal. Enjoy!
Ingredients
Nutrition
