Vietnamese-style Pork Chops with Cucumber Salad
4 (about 250g each) pork chops, rind off
2 Lebanese cucumbers
cup coriander leaves
cup mint leaves
small red onion, cut into very thin wedges
cup roasted peanuts, roughly chopped
Steamed jasmine rice and lime wedges, to serve
2 garlic cloves, crushed
2 small red chillies, deseeded and finely chopped
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp brown sugar
2 tbsp peanut oil
Place pork into a large snap-lock bag.
Combine all marinade ingredients in a screw-top jar. Shake until well combined. Reserve cup marinade. Pour remaining marinade into the snap-lock bag, seal and shake to coat the pork. Refrigerate for 15 minutes.
To make the cucumber salad, use a vegetable peeler to slice the cucumbers lengthways 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 rest for 5 minutes.
Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed jasmine rice and lime wedges.
Source: Australian Pork