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

Ingredients

• For the Nuoc Cham
• 1 cup hot water
• 1/2 cup white sugar
• 1/3 cup Vietnamese fish sauce
• 1/2 cup freshly squeezed lime juice
• 2 medium cloves garlic, minced
• 3 tablespoons finely grated carrot (optional)
• 1 small bird's eye chili, minced (optional)
• For the Pork Chops
• 2 teaspoons whole white peppercorns
• 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
• 1/3 cup palm sugar or light brown sugar
• 2 tablespoons finely diced shallots (about 1 small)
• 4 teaspoons minced garlic (about 4 medium cloves)
• Pinch of kosher salt
• 1/4 cup fish sauce
• 2 tablespoons canola oil
• 1 1/2 pounds thin-cut pork chops, preferably blade end
• For Serving
• Cooked crushed or jasmine rice
• Fried eggs
• Sliced cucumber