Name: Suon Nuong (Vietnamese Pork Chops)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup sugar; 2 tablespoons sugar; 1/3 cup shallot, thinly sliced; 1/4 cup lemongrass, thinly sliced; 2 tablespoons peanut oil; 2 tablespoons dark soy sauce; 2 tablespoons nuoc nam; 1 tablespoon ground black pepper; 8 garlic cloves, finely chopped; 1 lb pork chop, pounded thin (cut 1/4 inch thick); 6 cups cooked white rice; nuoc cham sauce, for serving (Vietnamese chili-garlic sauce)

Recipe by Member 610488

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This recipe is from a local Vietnamese restaurant.

Ready In:: 35mins
Serves:
Units:

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ingredients

¹⁄₂ cup sugar
2 tablespoons sugar
¹⁄₃ cup shallot, thinly sliced
¹⁄₄ cup lemongrass, thinly sliced
2 tablespoons peanut oil
2 tablespoons dark soy sauce
2 tablespoons nuoc nam
1 tablespoon ground black pepper
8 garlic cloves, finely chopped
1 lb pork chop, pounded thin (cut 1/4 inch thick)
6 cups cooked white rice
nuoc cham sauce, for serving (Vietnamese chili-garlic sauce)

directions

Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel.
Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
Remove from heat and let cool.
Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.

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