Grilling season is upon us! We turned to our friend Chef Anthony Ha and Chef Sadie Mae Burns of Ha's Dac Biet for a Vietnamese marinade for our porterhouse pork chops.
- 1lb palm sugar
- 1¼ cup fish sauce
- 2 Tbsp garlic, minced
- 4 Tbls lemongrass, minced
- 2 Tbsp black pepper
In a saucepan or pot, melt palm sugar in ¼ cup of water over low heat. Add everything else once dissolved. Let cool to room temperature. Marinate chops in ziploc bags overnight in the fridge or at least 6 hours. Occasionally turn the pork chops over in the fridge to evenly distribute the marinade.
How to Cook
- Take the meat out of the refrigerator an hour prior to cooking.
- Wipe off excess marinade. Be sure to remove all pieces of lemongrass and garlic.
- Preheat a heavy bottomed pan over medium-high heat until hot or heat a grill until hot.
- Add a tablespoon of oil and sear chops for 3-9 minutes on each side depending on its size. For pieces with a fat cap, try to render the fat on its edge for an additional few minutes. The sugar in the marinade will quickly caramelize, so be sure to flip frequently to prevent if from scorching.
- Cook until desired internal temperature is reached. (140-145℉ for pork)
- Let rest for 3-5 minutes before carving.