Thick & Juicy Bone In Vietnamese Pork Chops

Thick cut, bone in, juicy through and through – these sous vide pork chops are the only way you’ll have them from now on. Working off our basic sous vide pork chops recipe we used our trip to Vietnam as inspiration to create this delectable dish – Vietnamese inspired grilled thick cut pork chops, paired with pickled carrots and radish, fried egg, on rice and a side of nuoc cham.

Ingredients

2 bone-in pork chops at least ¾” thick

Marinade

1 small shallot
2 stalks of lemongrass
3 tablespoons of brown sugar
3 tablespoons Vietnamese fish sauce
3 Cloves of garlic or 1 tablespoon of garlic powder
2 teaspoons of white pepper
1 Tablespoon Soy Sauce
1 Tablespoon of Shaoxing wine

Nuoc Cham – Vietnamese Dipping Sauce

1 cup warm water
1/2 cup white sugar
1/2 cup freshly squeezed lime juice
1/3 cup Vietnamese fish sauce
2 medium cloves garlic, minced
1 red chilli pepper sliced (optional)

Pickled Carrots and Radish

1 Carrot Julienned
1 daikon radish, julienned
1/3 cup sugar
1 tablespoon kosher salt
1 cup water – 1/2 cup rice wine vinegar

Instructions

  1. Warm Sous vide to 140F
  2. Place marinade ingredients into the food processor and blend until a nice paste is formed.
  3. Place Pork Chops into a vacuum sealer bag or freezer safe zip lock bag. Using a strainer, add in the marinade, making sure to squeeze out as much liquid as possible.
  4. Double seal the vacuum bag or using the water displacement method, remove all the air from the ziplock bag. Double bag if using ziplock bags. From here, you can marinate it in the fridge for at least 1 hour and up to overnight.
  5. Place into water bath for 1 – 2 hours.
To Finish
  1. Remove pork from bag and pat dry. Place in your fridge for 10 mins.
  2. You can finish on the grill, using a torch or in a pan. 2 mins max per side, until it is nice and brown and a little bit charred.
Nuoc Cham – Vietnamese Dipping Sauce
  1. Add sugar to a bowl
  2. Add warm water and mix until dissolved
  3. Once dissolved add in lime juice, fish sauce, minced garlic, and chilli peppers.
  4. That’s it … done!
Pickled Carrots and Radish
  1. Combine carrots, radish, sugar, and salt in a large bowl.
  2. Mix salt and sugar into vegetables until dissolved.
  3. Add water and rice vinegar and mix well.
  4. Pack vegetables into a quart-sized mason jar.
  5. Pickles can be used immediately, but for best results, seal jar and refrigerate at least overnight.

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