Vietnamese Grilled Pork Chops
Make this easy Vietnamese Grilled Pork Chop lunchbox with jasmine rice, pickled carrots and savoury marinated pork. A simplified take on the classic cơm sườn plate - perfect for meal prep!
Ingredients
Pork chops
- 2 bone-in pork chops, flatten with a meat tenderiser or the back of a knife if you do not have one until chops are 1cm thick and make two slits so it remains flat when cooking.
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp garlic, minced
- 1 shallot, minced
- t tbsp lemongrass, minced
- 2 tbsp neutral oil
Quick carrot pickles
- 1 carrot, julienned
- 2 tbsp vinegar
- 1 tbsp sugar
- pinch of salt
Instructions
- Marinate pork for a minimum of 30 minutes with fish sauce, soy, sugar, garlic, shallot, and lemongrass. I recommend overnight marinading if possible!
- Make quick pickles by tossing carrots in vinegar, sugar, and salt. Let sit 15+ minutes.
- Grill the pork for 4-5 minutes on each side until you reach a deep caramelised colour, slight charring will be caused from the marinade.
- Assemble lunchbox with rice, sliced pork, pickles, sliced cucumber and a side of nước chấm.
Notes
Let the pork come to room temperature before cooking (approx. 1 hour if marinaded overnight). Let them rest for 5 minutes after grilling to keep them juicy.