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Vietnamese Grilled Pork Chops

Ingredients

  • 4 x 150g (5 oz) boneless pork loin chops
  • 3 Tbsp fish sauce
  • 2 garlic cloves, finely grated
  • 1 tsp sugar
  • ¼ tsp turmeric
  • ¼ tsp ground black pepper
  • 1 Tbsp vegetable oil
  • 1 Lebanese cucumber, sliced
  • 2 tomatoes, sliced
  • 4 fried eggs
  • steamed rice to serve

Nuoc Cham Dressing:

  • ¼ cup white sugar
  • ¼ cup fish sauce
  • ¼ cup white vinegar
  • 1 tbsp lime juice
  • 1 tbsp finely chopped red chilli
  • 1 garlic clove, finely chopped

Directions

Preparing the spices

1

Cover pork chops with baking paper or cling film and use a rolling pin or saucepan to pound to an even 1.5cm thickness.

2

For the pork marinade, whisk together the fish sauce, garlic, sugar, turmeric and pepper. Pour mixture over the pork and marinate for 10 minutes.

3

To make the nuoc cham dressing, combine the fish sauce, sugar, vinegar, lime juice and 1/4 cup of water in a jar and shake until the sugar dissolves. This can be stored in the fridge to use for up to 2 weeks. When ready to serve, pour out a small bowlful of the dressing and add the chilli and garlic.

4

Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook pork for 3-4 minutes each side until just cooked through. Remove from heat to rest for 2 minutes.

5

Serve pork with rice, egg, tomatoes and cucumber. Top the whole lot with generous spoonfuls of dressing.

6

NOTES: You can store your nuoc cham dressing in the fridge for up to 2 weeks.

Serve hot with rice. Enjoy!

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