Vietnamese-style pork chops with cucumber salad Australian Pork

January 13, 2018

Vietnamese-style pork chops with cucumber salad Australian Pork

Vietnamese-style Pork Chops with Cucumber Salad

Serves 4


4 (about 250g each) pork chops, rind off

2 Lebanese cucumbers

cup coriander leaves

cup mint leaves

small red onion, cut into very thin wedges

cup roasted peanuts, roughly chopped

Steamed jasmine rice and lime wedges, to serve

Vietnamese marinade:

2 garlic cloves, crushed

2 small red chillies, deseeded and finely chopped

2 tbsp lime juice

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp brown sugar

2 tbsp peanut oil


Place pork into a large snap-lock bag.

Combine all marinade ingredients in a screw-top jar. Shake until well combined. Reserve cup marinade. Pour remaining marinade into the snap-lock bag, seal and shake to coat the pork. Refrigerate for 15 minutes.

To make the cucumber salad, use a vegetable peeler to slice the cucumbers lengthways into thin ribbons. Combine cucumbers, coriander, mint and red onion in a bowl. Chill until ready to serve.

Heat a greased char-grill plate or barbecue over medium high heat. Add pork and cook, brushing with remaining marinade, for 8-10 minutes or until just cooked through. Transfer to a plate, cover and rest for 5 minutes.

Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed jasmine rice and lime wedges.

Source: Australian Pork

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