Vietnamese Pork Chops Recipe (Com Sườn Nướng)
This is how I make Vietnamese Pork Chops – caramelized & slightly charred. Try it out – its easy!
INGREDIENTS:
(makes 3 adult servings)
- 454g pork shoulder, skin removed
- 2 tsp corn stach
- 30g minced garlic*
- 30g honey
- 1 tbsp unflavored oil
- 1/2 tsp sugar
- 1/2 tsp black pepper
- garnish: sliced green onions
METHOD:
- Slice pork shoulder into 1/4 inch thick slices. Use butterfly technique to cut larger pieces.
- Sprinkle cornstarch on pork slices. Evenly coat each slice.
- Marinade: In a bowl, mix honey, oil, sugar, black pepper and garlic.
- Add pork slices into the marinade. Evenly coat each slice.
- Preheat pan on medium high heat.
- Add oil to hot pan.
- Place pork slices onto pan. No overlapping.
- When one side is slightly charred and crispy, flip to the other side.
- Place pork slices on parchment paper or oven safe rack.
- Broil pork slices at 500F/230C for 1 – 2 mins until sizzling.
- Sprinkle green onion slices on pork.
- Ready to serve with hot steamed rice, fried egg and pickled carrots and daikon. Or if you are untraditional like me, I serve it with coleslaw instead of pickled veg.
