Vietnamese Pork Chop Sandwich Recipe

Vietnamese Pork Chop Sandwich Recipe

Serves 2

Ingredients 

  • 2 pork chops ( Approx 270g)

  • ½ cucumber deseeded (finely shredded)

  • 1 carrot (finely shredded)

  • 1 daikon/white raddish (peel and cut 6inches. finely shred)

  • 2 slices of sourdough bread

  • 1 tbsp of kewpie mayonnaise

     

  • 3 sprigs of fresh coriander finely chopped (optional garnish)

  • 1 medium-sized red chilli finely sliced (optional garnish)

Marinade: 

  • 1 shallot 
  • 2 garlic cloves 
  • 2 stalks of lemongrass( finely slice bottom 4 to 5inches) 
  • Pinch of salt 
  • ½ tsp of sugar  
  • 2tbsp soy sauce 
  • 1tbsp of oil

Steps 

Step 1: In a pestle & mortar, add the shallot, garlic, lemongrass, sugar and salt. Mince for 2mins into a coarse paste.

Step 2: Decant the paste into a bowl and add 2tbsp of soy sauce and 1tbsp of oil. Mix well and set aside.

Step 3: Put the pork chops into a plastic ziplock bag and use a rolling pin or meat hammer to tenderise the meat. Then add in the paste and keep in the fridge for a minimum of 20mins before cooking.

Step 4: In a small pot, add the vinegar and sugar. Heat on low and wait for the sugar to dissolve before turning the heat off.  Pour into a bowl and leave to cool. Once the liquid is cool, add the cucumber and carrot shreds, add the cucumber, daikon and carrot shreds.

Step 5: In a frying pan, add some oil and the porkchops along with the paste and pan fry on medium heat until cooked and the centre is not pink. Should take between 6-10mins depending on size of the pork chop. Set aside.

Step 6: Toast the bread, spread some kewpie mayonnaise, finely slice the porkchop and place it onto the bread, top with some pickled carrot and cucumber, fresh coriander and some chilli. Ready to enjoy.

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