Thit Heo Nuong Xa (Vietnamese Grilled Lemongrass Pork Chops) | To Try | Umami

Ingredients

• For the Pork:
• 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
• For the Sauce:
• 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)
• To Serve:
• Steamed white rice
• Sliced cucumber