Vietnamese Pork Chops - Suon Nuong
Delicious grilled or pan-seared delectable, sweet and savory pork chops that are restaurant worthy. They are perfect for any weeknight dinner and ready under just a few minutes on the grill.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds of pork shoulder
- 3 large shallots, minced
- 1 garlic clove, minced
- 1 stalk of lemongrass, minced
- 1 tablespoon of MSG (optional)
- 1 tablespoon of palm sugar
- 2 tablespoon of brown sugar
- ½ tablespoon of salt
- 2 tablespoon of fish sauce
Instructions
- 1
In a food processor, finely mince the shallots, garlic, and lemongrass together.
- 2
Add the mixture into a large bowl or Ziploc bag. Add in palm sugar, brown sugar, salt, and fish sauce.
- 3
Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.
- 4
Add the bone-in pork chops into the mixture. Let it marinade for at least 6 hours in the fridge.
- 5
Remove the pork chops from the bowl or bag. Discard the extra marinade liquid. Allow the pork chops to come to room temperature.
- 6
Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 140°F - 145°F.
- 7
Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat and allow the pork chops to continue cooking. Let rest for 5 minutes prior to serving with a bowl of rice and vegetables.