Vietnamese Lemongrass Pork Chops With Rice
Note: These chops are prepared with a sweet and savory marinade in a slow cooker. Fish sauce, hoisin sauce and red garlic chili paste are all available in the Asian foods section of supermarkets, as well as specialty markets. From “The Asian Slow Cooker,” by Kelly Kwok.
• 4 large pork chops
• 1 1/2 tsp. salt, divided
• 1/2 tsp. black pepper
• 2 tsp. cooking oil
• 1 large onion, thinly sliced
• 2 garlic cloves, peeled and smashed
• 1 green onion, roughly chopped
• 1 lemongrass stalk, outer layer removed
• 1 (1-in.) piece fresh ginger root, peeled
• 1/4 c. fish sauce (see Note)
• 3 tbsp. brown sugar
• 2 tbsp. hoisin sauce (see Note)
• 1/2 tsp. red garlic chili paste, to taste (see Note)
• Zest of 1 lime
• 1/2 c. vinegar
• 1 1/2 tbsp. sugar
• 1 medium carrot, peeled and cut into matchsticks
• 1 medium daikon, peeled and cut into matchsticks
• Cooked rice, for serving
• 1 green onion, thinly sliced, for garnish, optional
• Chopped fresh cilantro, for garnish, optional
• Sesame seeds, for garnish, optional
Season chops with 1/2 teaspoon salt and the pepper. Heat oil in skillet over medium-high heat, add the pork, then the onion and cook until brown, about 2 minutes on both sides. Place the contents into the bottom of your slow cooker.
Combine garlic, green onion, lemongrass, ginger, fish sauce, brown sugar, hoisin sauce, chili paste and lime zest in a blender, and blend until smooth. Pour into slow cooker, covering the pork chops. Cook on high for 2 to 3 hours, or on low for 5 to 6 hours.
In a medium sealable bowl or a mason jar, combine vinegar, sugar and 1 teaspoon salt. Then add carrot and daikon. Seal bowl or jar and store in the refrigerator until ready to serve.
Serve with cooked rice and add the quick-pickled vegetables on the side. Garnish with green onions, cilantro and sesame seeds, if desired.