ultimakf7 Posted January 10, 2008 Author Share Posted January 10, 2008 How about vietnamese style chops? They tend to be grilled but you can fry them. The key is the marinade: a couple shallots, couple cloves garlic, few tablespoons of sugar and couple tablespoons of fish sauce. marinate overnight, then grill and serve with rice and nuoc cham sauce: 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce (nuoc mam) 1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 1 large clove garlic, crushed, peeled, and sliced or minced 1 or more bird's eye or Thai chilies, seeded, and sliced or minced 1 shallot, peeled, thinly sliced, rinsed, and drained (optional) been awhile since i've had that.. though i've never tried to make it myself... this is pretty good Link to comment Share on other sites More sharing options...
coolbluelb Posted January 10, 2008 Share Posted January 10, 2008 I've tried jerk chicken before.. it was alright. Try a Mojo marinade, it is much better than Jerk. Link to comment Share on other sites More sharing options...
eVoMotion Posted January 10, 2008 Share Posted January 10, 2008 BTW - Pork is the ideal meat for brining. Soak it in water, vinegar and sugar & spice overnight and you will have a dramatically more moist final piece of meat. Lots of pork is pretty lean and can become tough when cooked beyond medium. Link to comment Share on other sites More sharing options...
eVoMotion Posted January 11, 2008 Share Posted January 11, 2008 Any one used the new Pork & Sons cookbook? http://www.superchefblog.com/2007/04/stephane-reynaud-pork-sons.html It is a great read with great recipes. Our cooking group is using it next month. "bacon - the other food group." Link to comment Share on other sites More sharing options...
deimos Posted January 11, 2008 Share Posted January 11, 2008 been awhile since i've had that.. though i've never tried to make it myself... this is pretty good Yeah one of my fav vietnamese dishes, I used to eat it out all the time then I looked it up, super easy to make, there might be some lime juice in the marinade as well I forget, they also use the marinade for chicken, just as good. Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted January 13, 2008 Share Posted January 13, 2008 Any one used the new Pork & Sons cookbook? http://www.superchefblog.com/2007/04/stephane-reynaud-pork-sons.html It is a great read with great recipes. Our cooking group is using it next month. "bacon - the other food group." Nice find Evo, sounds like you are a real foodie Link to comment Share on other sites More sharing options...
Inigo Montoya Posted January 15, 2008 Share Posted January 15, 2008 For tenderloin I usually do a garlic, rosemary and salt rub on the outside. Sear it in a saute' pan and then stick it in the oven to finish it off. For pork chops I cheat. I found a phenomonal pork seasoning from Savory Spices in Denver. I use that for pork and chicken and love it. Grilled or sauted Wife and I usually get our spices from either savory or penzeys. http://www.savoryspiceshop.com http://www.penzeys.com Link to comment Share on other sites More sharing options...
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