Vietnamese grilled pork chops with pickled slaw

Nuoc Cham boosts the flavour of these Vietnamese grilled pork chops.

Recipe «Vietnamese grilled pork chops with pickled slaw» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 6 green onions, 2 garlic cloves, finely chopped, 2 tbsp caster sugar, 1/4 cup fish sauce, 1/2 tsp black pepper, cracked , 1/3 cup vegetable oil, 4 pork scotch steaks, bone in, 1 1/3 cups jasmine rice , 1/4 iceberg lettuce, thickly shredded, 1 1/2 cups pickled Vietnamese slaw, drained, 1/4 cup fresh mint leaves, to serve, 1 garlic clove, finely chopped, 1/3 cup caster sugar, 1/4 cup fish sauce, 2 tbsp lime juice, 1 long red chilli, sliced.

Ingredients:

• 6 green onions 
• 2 garlic cloves, finely chopped 
• 2 tbsp caster sugar 
• 1/4 cup fish sauce 
• 1/2 tsp black pepper, cracked 
• 1/3 cup vegetable oil 
• 4 pork scotch steaks, bone in 
• 1 1/3 cups jasmine rice 
• 1/4 iceberg lettuce, thickly shredded 
• 1 1/2 cups pickled Vietnamese slaw, drained 
• 1/4 cup fresh mint leaves, to serve 
• 1 garlic clove, finely chopped 
• 1/3 cup caster sugar 
• 1/4 cup fish sauce 
• 2 tbsp lime juice 
• 1 long red chilli, sliced 

Instructions

1. Finely chop white parts of green onions, reserving the green tops. Place chopped onion, garlic, sugar, fish sauce, pepper and 1 tablespoon oil in a shallow glass or ceramic dish. Stir until sugar has dissolved. Add pork. Rub to coat. Cover. Refrigerate for 2 hours or overnight if time permits.
2. Cook rice following absorption method on packet. Thickly slice reserved green onion tops (about 1cm-thick). Heat 2 tablespoons of remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 1 to 2 minutes or until crisp. Using a slotted spoon, transfer half the onion to a paper towel-lined plate. Add remaining oil to remaining onion in wok. Add rice. Cook, tossing, for 4 to 5 minutes or until rice just starts to turn golden and is slightly charred.
3. Make Nuoc Cham; Place garlic, sugar, fish sauce, lime juice and 1/2 cup cold water in a bowl. Stir until sugar has dissolved. Add chilli. Stir to combine. 4 Heat a greased chargrill pan over medium-high heat. Cook pork for 4 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
4. Divide rice mixture between serving plates. Top rice with pork and sprinkle with fried onion. Serve with lettuce, pickled slaw, mint and Nuoc cham.