Thit Heo Nuong Xa (Vietnamese Grilled Lemongrass Pork Chops) Recipe

Name: Thit Heo Nuong Xa (Vietnamese Grilled Lemongrass Pork Chops) Recipe
Total time: 45 min
Ingredients: 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g); Pinch kosher salt; 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass); 1 small shallot, roughly chopped (about 1 ounce; 30g total); 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g); 1/3 cup palm sugar (about 3 ounces; 85g); 1/4 cup (60ml) fish sauce; 2 tablespoons (30ml) vegetable oil; 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling; 1 recipe basic nuoc cham; 1/4 cup (30g) very thinly julienned or grated carrot (optional); 1/4 cup (30g) very thinly julienned or grated daikon radish (optional); Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional); Steamed white rice; Sliced cucumber

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This Vietnamese Grilled Lemongrass Pork Chops recipe uses whole white peppercorns, lemongrass, shallot, garlic, palm sugar… Ready in 45 min, serves 6.

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Ingredients

2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling
1 recipe basic nuoc cham
1/4 cup (30g) very thinly julienned or grated carrot (optional)
1/4 cup (30g) very thinly julienned or grated daikon radish (optional)
Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)
Steamed white rice
Sliced cucumber