Vietnamese Kimchi And Pork Chops Stewsoup Food

VIETNAMESE PORK CHOPS (SườN NướNG)

Steps:

• Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
• Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
• Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
• Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

VIETNAMESE "KIMCHI" AND PORK CHOPS STEW/SOUP???

Steps:

• Squeeze salt water out of the pickled greens.
• Wash pork chops carefully.
• You might want to boil them once to get rid of the smell of marrow.
• Heat oil in a big pot over high heat.
• Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
• Add salt, pepper and hot sauce to your taste.
• The pickled mustard greens is salty and sour, so go easy on the salt a bit.
• Stir everything around for 4-5 minutes.
• Add water, cover and let it simmer.
• Normally I leave the pot simmering for about an hour or more, since I like the chops well done.

VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON

Steps:

• Pork Chops:
• Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
• Prepare grill for medium-high heat.
• Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
• Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
• Salad:
• Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
• Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
• Serve pork chops with watermelon salad topped with fried shallots.