Description
Vietnamese pork chips with spicy carrot salad is satisfying, healthy, flavorful, and simple to make. This meal is the perfect way to warm you up during the cold winter months.
Ingredients
Units
Scale
- For the Pork Chops:
- 2 large pork chops
- 2 tablespoons hoisin sauce (found in the Asian section of the grocery store)
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 teaspoon honey
- Juice of 1 lime
- For the Brown Basmati Rice:
- 2 cups brown basmati rice
- 4 1/2 cups chicken stock (can use water instead for a less flavorful rice)
- For the Carrot Salad:
- 1/4 cup rice cooking wine
- 2 teaspoons soy sauce
- 1 teaspoon honey
- Juice of 1/2 lime
- 2 serrano peppers, thinly sliced (optional)*
- 1 1/2 cups shredded carrots (about 4 large carrots)**
- 1 tablespoon fresh cilantro, roughly minced
Instructions
- For the Pork Chops Marinade:
- In an 8 X 8 baking dish add the hoisin sauce, soy sauce, sriracha sauce, honey, and lime juice. Stir to combine.
- Lay the pork chops in the marinade, cover and refrigerate for 1 to 2 hours, making sure to flip the pork chops half way through the marinating time.
- For the Basmati Rice:
- Add the chicken stock and rice to a medium-sized pot with a lid. Bring to a boil, reduce to a simmer and place the lid askew on the pot to allow some steam out.
- Simmer for 45 to 55 minutes, stirring occasionally. The liquid should be evaporated but it should not be dry. If too dry add a tiny bit more liquid. Fluff with a fork and set aside.
- For Cooking the Pork Chops:
- Heat a medium-sized pan over medium-low heat. Melt a tablespoon of coconut oil or grape seed oil.
- Remove the pork chops from the marinade and discard the marinade. Cook the pork chops for 8 to 10 minutes on each side depending on thickness of the chops.
- The internal temperature of the chops should reach 140 degrees Fahrenheit. Remove the pork chops from the pan and allow to rest for 5 minutes.
- Thinly slice the pork.
- For the Carrot Salad:
- Prepare the carrot salad while the pork chops are cooking.
- Combine the rice cooking wine, soy sauce, honey, lime juice. Add the shredded carrots**, stir to combine and set aside.
- Add the cilantro just before serving.
- For assembly:
- Layer slices of pork chops over a serving of rice. Top with the shredded carrot salad. Serve with some lime wedges on the side.
- Store leftovers in separate airtight containers in the refrigerator for up to a week. Reheat the pork gently.
Notes
Prep time does not include the marinating time.
*The carrot salad is quite spicy. If you prefer it milder you can remove the ribs and seeds of the pepper, or just add one pepper. Adjust to your liking.
**I shredded my carrots using the julienne blade on my mandolin, after first cutting the carrot in half lengthwise. If you don’t have a mandolin you could use the large holes on your box grater, resulting in a little more time, effort and yielding a different texture of carrots.
