Grilled pork tomahawk - Marinated pork tomahawk, spring mix, lime fish sauce vinaigrette & Vietnamese chimichurri

In a bowl, mix together minced garlic, fish sauce, brown sugar, black pepper, and lime juice. Rub this mixture all over the pork tomahawk. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Pork

In a small bowl, whisk together fish sauce, lime juice, sugar, water, and chili flakes. Set aside.

Prepare the Vinaigrette

In another bowl, combine chopped cilantro, mint, minced garlic, lime juice, olive oil, and salt. Mix well and set aside.

Make the Chimichurri

Preheat the grill to medium-high heat. Grill the marinated pork tomahawk for about 5-7 minutes on each side or until cooked to your desired level of doneness.

Grill the Pork

Let the grilled pork rest for a few minutes before slicing. Serve on a bed of spring mix greens, drizzled with lime fish sauce vinaigrette and topped with Vietnamese chimichurri.

Serve

Garlic

Shallots

Fish sauce

Lime juice

Sugar

Pork tomahawk chops

Soy sauce

Oyster sauce

Honey

Sesame oil

Black pepper

Spring mix greens

Cucumber, thinly sliced

Carrot, julienned

Garlic, minced

Chili, sliced (optional)

Cilantro, chopped

Mint leaves, chopped

Thai basil, chopped

Shallot, minced

Neutral oil (e.g. canola or grapeseed)

SUON HEO NUONG

suon heo nuong

Recipe information

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