Vietnamese Pork Chops With Pickled Watermelon Recipes

VIETNAMESE PORK CHOPS (SườN NướNG)

Vietnamese Pork Chops (Sườn Nướng) image

A recipe I had at mom's restaurant as a kid all the time. This is a quintessential Vietnamese rice dish with flavor-packed grilled pork. Easy to make even in batches and a crowd favorite!

Provided by Huy Vu

Time 3h25m

Number Of Ingredients 14

Ingredients

2 lb pork chops (about 6 chops)
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp fish sauce
1/2 tsp monosodium glutamate (MSG)
4 Tbsp neutral cooking oil
6 Tbsp lemongrass, minced
2 Tbsp garlic, minced (about 6 cloves)
2 Tbsp shallots, minced
1 tomato, sliced
1 cucumber, sliced
6 leaves green leaf lettuce
3 Tbsp scallion & oil (mỡ hành)
3 Tbsp dipping fish sauce (nước chấm)

Steps:

Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON

Vietnamese Pork Chops with Pickled Watermelon image

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Provided by Susan Spungen

Categories Dinner Buffet Watermelon Arugula Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Ingredients

Pork Chops:
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons sugar
1/2 teaspoon Sriracha
4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
Salad:
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
Kosher salt
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
Freshly ground black pepper
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
1/2 cup Pickled Watermelon Rind , thinly sliced

Steps:

Pork Chops:
Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
Prepare grill for medium-high heat.
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
Salad:
Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
Serve pork chops with watermelon salad topped with fried shallots.

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD

Vietnamese-Style Pork Chops with Fresh Herb Salad image

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Provided by Andy Baraghani

Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tablespoons dark or regular soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 (1/4-1/2-inch-thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-inch wedges
2 scallions, dark- and pale-green parts only, thinly sliced
1 Fresno chile, thinly sliced
2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
1/2 cup bean sprouts
2 tablespoons unseasoned rice vinegar
Lime wedges (for serving)

Steps:

Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
Serve pork with salad and lime wedges.

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