Vietnamese Caramelized Pork Chops (Suon Nuong)
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop. This recipe first appeared in the 2012 SAVEUR 100, with the story Vietnamese Pork Chops.
Vietnamese Pork Chops (Suon Nuong)
Ingredients
Three of these ultra-thin 1/4"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop.
Yield: serves 4-6
Ingredients
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1⁄2 cup plus 2 tbsp. sugar
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1⁄3 cup thinly sliced shallots
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1⁄4 cup thinly sliced lemongrass
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2 tbsp. peanut oil
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2 tbsp. soy sauce
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1 1⁄2 tbsp. fish sauce (available at Red Boat)
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1 tbsp. ground black pepper
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8 cloves garlic, finely chopped
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1 lb. 1/4″-thick pork blade chops, pounded thin
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Cooked white rice and nuoc cham (Vietnamese chili-garlic sauce), for serving
Instructions
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Heat 1⁄2 cup of sugar in a 1-qt. heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel. Remove from heat; add 1⁄4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water. Remove from heat and let cool. Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight.
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Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and nuoc cham.
- Heat 1⁄2 cup of sugar in a 1-qt. heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel. Remove from heat; add 1⁄4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water. Remove from heat and let cool. Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight.
- Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and nuoc cham.
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