Cooking

Vietnamese Pork Chops and Pickles

I got a cast iron skillet. It sears meat well. 

Pork chops from this resource, but with sugar cut down.

Viet Pork Chop

  • 2 pork chops, thick cut, bone in. Score sides, pierce all over with fork
  • 2 tbsp fish sauce, 1 tbsp rice vinegar, 1 tbsp light brown sugar, 1 small shallot minced, 1/2 tsp pepper
  • Marinate 20 min room-temp or overnight in fridge
  • Scrape off excess marinade and boil 4 minute to make sauce
  • Cook pork in oil about 4 minutes per side. Rest 10 minutes.

Daikon is easy to julienne (cut into matchstick-size strips). Carrots? Non-trivial.

Pickled Carrots and Daikon

  • ½ lb carrots, ½ lb daikon julienned
  • 3 tbsp sugar, 2 tbsp salt, ⅓ cup (rice or white) vinegar, 4 cups warm water
  • Pickle for 3 days in fridge.