Vietnamese pork chops
Well day 3 of Jeff’s 12 day coast to coast business trip. Right now sitting in a hotel in New York, exhausted, overworked, and still underpaid. The other joy is I am lacking the rental car (other guy I am traveling with has it) and I am miles away from the nearest train station to get into the city. *sigh* In an hour we are meeting up and heading to the city so I hope this comes together because I did not fly all the way to New York to be stuck in a hotel room! Grr…alright enough venting. On the plus side on Tuesday I get to fly to San Diego to our other site and I love that city.
Right now the thing I miss the most about home is Tivo. Oh yeah I guess I really do miss cooking since so far it has been working late again so fast food or vending machine meals. Probably should give an honorable mention to friends and family but thanks to modern technology I can at least call them. My poor Tivo on the other hand probably feels neglected since he is filling up.
This dish was supposed to use flanken cut beef ribs (horizontal cut through the rib section). However, what I thought could be one of the easiest ingredients to get my hands on proved to be one of the hardest. Of course never fails after I made this dish I can now find beef ribs at the butcher shop without a problem heck I would go as far to say he is in overabundance. Grrr….
For this recipe you will need:
- Pork chops or if you are lucky enough to find beef ribs use those
- thumb size piece of ginger grated
- 3 cloves of garlic finely diced
- 1 stalk of lemongrass diced
- Good pinch of crushed red pepper
- 1/2 cup of soy sauce
- 2 TB of rice wine vinegar
- 2 TB of brown sugar
- Couple dashes of toasted sesame seed oil
Combine everything but the pork or beef in a large bowl. Mix together thoroughly and adjust the taste to your liking. Add in the pork or beef, cover, and let it marinade overnight.
The next day fire up your grill or oven and cook till they are done. I would say with winter around the corner this is getting near the end of the grilling season for me but I decided years ago my truck can take the abuse of Indiana winters better than the grills so the grills get to keep the nice warm garage spot while the trucks freezes outside.
Travelling can have it’s advantages & disadvantages. I can see what you mean by sitting in a hotel without being able to go anywhere. That would drive me nuts. It’s unfortunate because NY has so much to offer. By the way, your chops looks good.
pork chops sounds fine to me… this will make a very fine dinner dinner indeed… thanks for sharing, Jeff…
btw, try to take it easy… “enjoy” the rest of your business trip…
This sounds like a tasty marinade! Your poor TIVO, twelve days without being watched! I hope you have an extra storage drive (I’m ashamed to say that I do, you can never have too much TIVO storage).
How do you know your TIVO is a boy, I’ve always felt mine was a girl…maybe we should get them together?
hooked on tivo? i suppose there are worse addictions. i’m loving the components of this marinade–sounds like it’d treat a piece of pig real nice.
Ooh, yum! I just brought back some amazing dried chile from Thailand that I’m planning to whizz up into flakes. They’re be prfect with this. Great recipe, Jeff.
I have never had pork, but the recipe sounds interesting!
I won’t have TIVO in my new place… I don’t know how I’m going to cope!!
That marinade sounds lovely - I think you should get the beef ribs and try it again anyway
I could *almost* drink this marinade rather than pour it over my chops. Is that wrong?