Thomasina Miers’ recipe for lemongrass pork chops with nuoc cham | The new flexitarian

Name: Thomasina Miers’ recipe for lemongrass pork chops with nuoc cham | The new flexitarian
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: Asian
Ingredients: 2 large pork chops, free-range for preference; 1 shallot, peeled and roughly chopped; 3 garlic cloves, peeled and roughly chopped; 2 lemongrass stalks, tender bottom part only, outer leaves discarded, roughly chopped; 3 tbsp palm sugar, or demerara sugar; 1 tsp peppercorns; Coarse salt; 1 tbsp olive oil; 2 tbsp caster sugar; 2 Thai bird’s eye chillies, finely chopped; 2 garlic cloves, peeled and crushed; Juice of 2 limes; 2 tbsp fish sauce; 2 large carrots, peeled; 1 large mooli, peeled; 2 big handfuls radishes; 1 small bunch coriander; Sticky rice, to serve

5 steps

Prep:50minCook:10min

Updated at: Thu, 17 Aug 2023 01:05:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories272.9 kcal (14%)

Total Fat10.7 g (15%)

Carbs27.4 g (11%)

Sugars19.3 g (21%)

Protein17.8 g (36%)

Sodium1016.7 mg (51%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2pork chops

large, free-range for preference

1shallot

peeled and roughly chopped

3garlic cloves

peeled and roughly chopped

2lemongrass stalks

tender bottom part only, outer leaves discarded, roughly chopped

1 Tbspolive oil

For the nuoc cham

2 Tbspcaster sugar

2Thai bird’s eye chillies

For the salad

2 handfulsradishes

Instructions

Step 1

Remove the bone from the chops and bash the meat to flatten. Put the shallot, garlic, lemongrass, sugar and peppercorns in a mortar, add half a teaspoon of salt and bash to a rough paste. Stir in the oil, pour into a sealable bag or shallow dish, then add the pork chops and rub in the dressing. Leave at room temperature to marinate for 30 minutes.

Step 2

Meanwhile, make the nuoc cham. Dissolve the sugar in three tablespoons of boiling water, then mix in all the other ingredients. Taste and adjust the seasoning, adding more sugar, fish sauce or lime as you see fit.

Step 3

Using a julienne peeler, or the julienne blade on a food processor, shred the carrots and mooli for the salad, and put in a large bowl. Using a sharp knife, finely slice the radishes and roughly chop the coriander, add to the bowl and toss to combine.

Step 4

Put a griddle pan on a high heat and, once it’s smoking hot, brush with a little oil, lay in the chops and grill, turning frequently to prevent burning and basting with any leftover marinade, for five to seven minutes (I like my pork so that it’s very slightly pink and still juicy, but cook to your liking).

Step 5

Leave the meat to rest for five to 10 minutes, then slice finely. Dress the salad with half the nuoc cham dressing, then top with the pork. Serve with sticky rice and the rest of the nuoc cham for spooning over.