- Pork neck
- Fish sauce
- Lime juice
- Soy sauce
- Green onion
How to Make it
So for the marinade, all you need is some sugar, some light soy sauce, fish sauce, cracked pepper, lemongrass, garlic, and some green onion but just the white tips.
For the dipping sauce, this is a really standard popular Vietnamese sauce you’re gonna need 1/2 a cup of sugar and 1 cup (0.24 l) of hot water. The hot water is gonna help dissolve all that sugar. 1/3 of a cup of fish sauce 1/2 a cup of lime juice. 1 finely sliced Bird’s Eye chili, 2 teaspoons of garlic. Just whisk that all together. Let it dissolve, set it aside.
Once it’s cool you can put it in the fridge if you want. It’ll keep for a long time but it’s best to serve it at room temperature.
We want to keep cooking realistic. That’s why we say it’s okay to have a tube of chopped lemongrass in the fridge. It’s okay to have a jar of chopped garlic It’s okay to have a bottle of lime juice. This will make your life simpler, and we’ll let you still make a great fresh delicious dish at home.
Tenderize your pork chop in a plastic bag, cut the sides of it in three places. This prevents it from turning into a saddle when you grill it and then throw it in the fridge for a day.
Yeah, this is for tomorrow and you can look forward to it. Just give it a flip and make sure that the marinade covers it well.
The scallion oils. This doesn’t look like much but it’s fantastic.
Just finely slice some small green onions, then heat up a grill with some vegetable oil or canola oil. Just avoid using olive or coconut. Throw those green onions in that hot oil just for 30 seconds. Swizzle them around.
Take it off the heat and set it aside, that’s the scallion oil that you’re gonna pour over your pork chops when you’re ready to serve them.
For the pork chops after they’ve been marinated a day, get them out of the fridge about an hour before you’re gonna cook them. You never want to put cold food right on an electric grill you’re crazy to do that.
Throw it into the indoor electric grill. You’re gonna char these pretty good on the outside. But don’t worry about it because the marinade and the tenderizing of the meat is gonna make sure that they are delicious and melt in your mouth. Shortly after you flip them to the other side get a couple of nice eggs on there. You just want to make sure they’re runny in the middle.
Serve these over some steamed rice with the runny egg, a few sliced tomatoes, sliced cucumber, a bit of lettuce and you get to dip that all on that lovely Vietnamese sauce.
This is a delicious tangy salty spicy dish!