If this is not possible, wrap the pork chops with cling wrap and store in a container or zip lock bag and freeze them. 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. 2 pounds pork spareribs, cut into 1-inch pieces, 1 tablespoon green onion, thinly sliced and separated into rings. Use freshly cut chops for a better result. Vietnamese Caramelized Pork Chops (Cốt Lết Ram) Another day, another Vietnamese recipe, and this one is an easy one that’s great for dinner and can be put together in 30 minutes or so, with very little knife work. This is also what sets the better Vietnamese pork chops from the mediocre one. It’s so flavorful, and can be done at your dinner table in less than 30 minutes. Simmering the sauce down for a few minutes lets it become thick and sticky so that it perfectly coats the pork pieces. Grill over low to medium heat to avoid burning of garlic. Definitely a keeper. Cut it into about 1/3 inch (8mm) thick. If you have doubt to control the temperature correctly, omit the garlic. The dipping sauce has all the sweet, sour and salty flavor in one bowl, augmented with garlic and some chili. Asian Ground Pork, Ground Pork Stir Fry, Pork and Rice, Pork Mince Recipe, Pork Mince Stir Fry, Vietnamese Caramelized Pork Bowls, Vietnamese Pork. Many products featured on this site were editorially chosen. Amount is based on available nutrient data. Also, do not use high heat, as the pork chops can burn easily due to the caramelized sugar. Heat 1½ tbsp of oil in a large frying pan over high heat. Serve pork over cooked rice or cauliflower rice and generously top each serving with fresh cilantro, fresh mint, pickled carrots and chopped peanuts. Caramelized sugar complements well with the taste of soy and fish sauce. Remove from heat. KP Kwan. Transfer the pork to a colander to remove the excess liquid and fat. The flavor combo is INSANE! I intended to use boneless country-style ribs, but mistakenly purchased bone-in. My son went for seconds which is always a great indicater for dish of approval. https://www.saveur.com/article/Recipes/vietnamese-pork-chops Once the scallion has all wilted, it is ready to use. Garlic and shallots I served it with brown and jasmine rice and the Eggplant with garlic sauce recipe. https://www.simplehealthykitchen.com/vietnamese-caramelized-pork In our recipe for Vietnamese Grilled Pork we’ve used bone-in and boneless pork chops. The pork meat should turn into a golden brown with rich, complex caramelized flavors and fully-cooked. Repeat this process if necessary or until you reach the desired consistency or crispiness. Cover the pork chops with the caramelized onions, then put the skillet into the oven. ( Log Out /  The use of dark soy sauce is more for the color. Red Boat - Fish Sauce, 8.45 Ounce - Chef’s Grade, Gluten Free, Sustainably Sourced & Artisan Processed, 100% Pure, Protein Rich, No Added MSG or Preservatives. Heat up the grill (or a grilled pan). Filed Under: 30 Min. There is no such thing as too much lemongrass in the recipe. I used less sugar than called for just a bit over half a cup. I pan fry instead of pan grill, works well too. The accompanying dipping sauce called Nuoc Cham has all the taste bud tickling elements-  sweet, salty, sour and spiciness in one dip. First, brown the ground pork and remove the excess fat and liquid (if any) to make it more “lean”, less greasy, and keep the meat staying crisp after cooking. About 3-5 cuts per chop, about 1″ deep each. Check out these recipes as they are both delicious and easy to […]. Cook and stir constantly until the sugar dissolves and turns a light brown color. Alternatively, substitute the dark soy sauce with the equal amount of molasses for improving the color of the pork chops. The goal is to break down the connective tissue of the meat to make it more tender. For the 2nd batch I just added 1 cup of sugar to the sauce already in the pan. This recipe first appeared in the 2012 SAVEUR 100, with the story Vietnamese Pork Chops. Grill each side of the pork chop for five minutes over medium to low heat. Brush some oil on the grill (or add some to the grill pan/ frying pan). 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. Info. Your daily values may be higher or lower depending on your calorie needs. This is an absolutely excellent recipe! Add garlic and cook for about 15 seconds. This Vietnamese Caramelized Pork is a great mince pork stir fry recipe that you should try. Thanks for trying and please adjust the saltiness accordingly. Once liquid reaches a boil, drop the heat to low and let it lightly simmer. This sauce not only excellent for the lemongrass pork chop, but it is also the same dip sauce you have when you order the Vietnamese spring rolls. I made this per directions but couldn t find spare ribs so I used country style boneless pork loin ribs like some others have done. Large pieces of garlic, shallots (and of course lemongrass) cannot provide the flavor to the marinade effectively. Discard the green section and outer sheath of the lemongrass. Vietnamese Caramelized Pork Chops (Cốt Lết Ram) Another day, another Vietnamese recipe, and this one is an easy one that’s great for dinner and can be put together in 30 minutes or so, with very little knife work. Please note that at this point, you only need to brown the pork, don’t worry about getting the meat crisp because we are going to do that on the next step. Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer . Large pieces of lemongrass will not adhere to the surface and will drop off to the grill during cooking. I chose to Slow cook the ribs so the meat was more tender and it worked just fell off the bone but the flavour wasn't there.