Com Suon Nuong (2) Recipe

Prepare Marinade

In a medium bowl combine 3 tbs light soy sauce, 1 tbs fish sauce, 1.5 tbs sugar, 1 tbs honey, 1 tbs vegetable oil, minced garlic (3 cloves), minced shallot (1 large), minced white part of 1 lemongrass stalk, 1 tsp freshly ground black pepper, 1/2 tbs oyster sauce (optional) and 1/4 tsp salt. Whisk until sugar mostly dissolves and the mixture is homogeneous.

Marinate Pork

Pat pork chops dry with paper towel. Make 3–4 shallow diagonal cuts across each chop (not through the bone) to help the marinade penetrate and to let them lay flat while grilling. Place pork chops in a shallow dish or resealable bag and pour marinade over them, rubbing it into the cuts and around the edges. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours. For best flavor, refrigerate up to overnight. Bring chops to near room temperature 20–30 minutes before cooking.

Cook Rice

Rinse 1 cup jasmine rice under cold water until the water runs mostly clear. Drain. Combine the rinsed rice with 1.25 cups water and 1 tsp butter in a rice cooker or a small saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Prepare Dipping Sauce

If using store-bought nuoc cham, taste and adjust. To make a quick nuoc cham: combine 3 tbs fish sauce, 2 tbs sugar (or to taste), 2 tbs lime juice, 1/4 cup water, 1 clove minced garlic and 1 small chile thinly sliced. Stir until sugar dissolves.

Preheat Grill or Broiler

Preheat a charcoal grill for medium-high heat with a hot zone for searing, or heat a gas grill to medium-high. If using a broiler or cast-iron pan/griddle, preheat until very hot. Brush the grill grates or pan with a little oil to prevent sticking.

Grill Pork Chops

Brush a thin layer of neutral oil or melted butter on the chops. Place marinated pork chops on the hot grill or pan. Cook uncovered 3–5 minutes per side, depending on thickness, until a deep golden-brown crust forms and you see good char marks. Flip once; avoid pressing the meat. For 1/2–3/4 inch chops aim for an internal temperature of 145°F (63°C) measured near the bone. If using a broiler, place chops on a foil-lined pan 4–6 inches from the heat and broil 4–6 minutes per side, watching closely to prevent burning.

Rest & Finish

Transfer chops to a cutting board and let rest 5 minutes to allow juices to redistribute. While resting, you can baste with any reserved marinade that was boiled (if you reserved marinade, bring it to a boil for 1–2 minutes before using) or brush lightly with additional honey mixed with a teaspoon of soy for shine.

Slice the pork chops across the grain into thick slices if desired, or serve whole.

Assemble Plate

Spoon steamed jasmine rice into two warmed bowls or plates. Place one charbroiled pork chop (or sliced chop) over each bed of rice. Garnish with thinly sliced scallions and a sprinkle of fried shallots. Serve with lime wedges and pickled vegetables on the side. Offer nuoc cham for dipping or to drizzle over the rice and pork.