Thịt Heo Nướng Sả

Recipe Link

Prep: 15 mins
Cook: 10 mins
Marinate: 30 mins to 12 hrs
Serves: 6

For the Pork

• 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g)
• Pinch kosher salt
• 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
• 1 small shallot, roughly chopped (about 1 ounce; 30g total)
• 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
• 1/3 cup palm sugar (about 3 ounces; 85g)
• 1/4 cup (60ml) fish sauce
• 2 tablespoons (30ml) vegetable oil
• 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling

For the Sauce

• 1 recipe basic nuoc cham
• 1/4 cup (30g) very thinly julienned or grated carrot (optional)
• 1/4 cup (30g) very thinly julienned or grated daikon radish (optional)
• Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

To Serve

• Steamed white rice
• Sliced cucumber

Directions

1. If using whole white peppercorns, crush peppercorns with a pinch of salt in a mortar and pestle.
2. Add lemongrass, shallot, garlic, palm sugar, and ground/ground-up white pepper; pound into a rough paste (or finish in a food processor).
3. Move marinade to a bowl and whisk in fish sauce and vegetable oil.
4. Coat pork chops thoroughly, place in a zip bag, and marinate:
   • At room temp: at least 30 minutes (up to 3 hours)
   • Refrigerated: up to 12 hours
5. Prepare nuoc cham, then stir in carrot/daikon and chile flakes (if using).
6. Preheat a two-zone grill (hot side + cooler side). Clean and oil grates.
7. Grill pork over high heat, turning frequently and moving to cooler side if flare-ups get aggressive, until lightly charred and just cooked through, about 4 to 6 minutes total.
8. Serve immediately with rice, sliced cucumber, and sauce.

Notes

• Thin, well-marbled chops work best and cook very quickly.
• Mortar and pestle gives better aroma extraction from lemongrass/garlic than just chopping.