After mentioning him a couple of weeks ago, friend JB in Ogden sent over another Vietnamese cuisine inspired recipe, what he’s christened his Saigon Sidewalk Pork Chops.
JB has spent a fair amount of time in rural Vietnam over the past twenty years doing medical work for a part of each summer or fall, and truly loves their village and street food.
He said we just had to try this one, and while the sambal chile paste isn’t perhaps authentic, he likes the garlicky heat it adds to the dish. JB also said to go easy on the extra salt as the fish sauce is typically salty.
I threw some of these together yesterday afternoon and they were incredible with just two hours in the marinade; they’re on the road in sandwich form with me this morning after a 4 AM leave for a work related meeting a few hours south of home.
Don’t forget the lime half when serving – that burst of lime juice seals the deal here.
2 medium shallots, finely chopped
1/2 cup brown sugar (packed)
1/3 (generous) cup fish sauce
1/4 cup rice vinegar (unseasoned)
2 tsp. fresh ground black pepper
1-2 tsp. sambal chili paste, optional
6-8 thick-cut, bone-in pork chops
Kosher salt
Limes, four, halved
Marinade magic. Combine the first five ingredients and mix well. Add the chops to a gallon resealable bag, pour in the marinade and hold in the fridge for 6-8 hours. (Can shorten time to 30-60 at room temperature, but so much better with a longer soak.)
Fire the grill.
Grill over medium heat until nicely marked and still pink in the very center (4-5 minutes per side); pull and let rest for 7-8 minutes.
Serve hot with coarse kosher salt on the table and with a lime half for each chop plated. Don’t count on any leftovers, though it makes a killer sandwich sliced thinly with a sambal aioli or mayonnaise.
Enjoy.
