Vietnamese-Style Pork Chops with Cucumber Salad
Ingredients
- 4 (about 250g each) Otway Pork chops, rind off
- 2 Lebanese cucumbers
- ¾ cup coriander leaves
- ½ cup mint leaves
- ½ small red onion, cut into very thin wedges
- 1/3 cup roasted peanuts, roughly chopped
- Steamed jasmine rice and lime wedges, to serve
Vietnamese marinade ingredients
- 2 garlic cloves, crushed
- 2 small red chillies, deseeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil
Method
Place pork into a large snap lock bag. To make the marinade, combine all ingredients in a screw-top jar. Shake until well combined. Reserve ½ cup marinade. Pour remaining marinade into the snap lock bag, seal and shake to coat the pork. Refrigerate for 15 minutes.
Meanwhile, to make the cucumber salad, using a vegetable peeler, slice cucumbers length-ways into thin ribbons. Combine cucumbers, coriander, mint and red onion in a bowl. Chill until ready to serve.
Heat a greased char-grill plate or barbecue over medium high heat. Add pork and cook, brushing with remaining marinade, for 8-10 minutes or until just cooked through. Transfer to a plate, cover and set aside to rest for 5 minutes.
Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed Jasmine rice and lime wedges.
Recipe courtesy of Australian Pork Limited.
