Cambodian Pork Chops Recipes

Steps:

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• Thin-Cut Coconut Pork Chops with Pickled Vegetables ¾ cup rice vinegar ¼ cup sugar 1 teaspoon salt 1 4-inch piece daikon radish, peeled 2 Kirby or other small cucumbers 1 carrot, peeled ½-1 jalapeño or other hot green or red chile, to taste, seeded 1 tablespoon fresh ginger cut into thin julienne ½ cup coconut milk 2 tablespoons soy sauce 2 tablespoons honey 2 tablespoons fish sauce 1 tablespoon fresh lime juice 4 cloves garlic, smashed to a paste 1½-2 pounds thin-cut bone-in pork chops Instructions Put the vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat; let cool completely. Cut the daikon, cucumber, carrot, and jalapeño into thin strips about 2 inches long. Put them in a bowl, add the ginger, and toss to combine. Pour the cooled vinegar mixture over, cover, and refrigerate for at least 3 hours to let the flavors develop. If storing longer, transfer to an airtight container. The pickles will keep their crunch for 4-5 days. Put the coconut milk, soy sauce, honey, fish sauce, lime juice, and garlic in a small bowl and stir to combine. Put the pork chops in a zipper bag or large baking dish, pour the marinade over, and turn the chops until completely coated. Refrigerate until you're ready to grill, for up to several hours. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean. Remove the pork chops from the marinade and put on the grill directly over the fire. Close the lid and cook, turning once, until no longer pink in the center, 3-5 minutes per side. (Nick with a small knife to peek inside.) Transfer to a platter and serve with the pickled vegetables on the side. Hot and Sweet Coconut-Pineapple Pork Chops Substitute ¼ cup pineapple juice for the honey and add 1 tablespoon sriracha or other hot sauce. Braised-and-Grilled Coconut Baby Backs or Spareribs Fantastic make-ahead party food: Substitute 3-4 pounds baby back ribs or spareribs, cut into individual ribs, for the pork chops. Put the marinade in a baking dish large enough to hold the ribs in a single layer. Add the ribs and cook in a 350°F oven until a knife slides easily through the meat, about 1 hour. Transfer the ribs to a platter. Or refrigerate them for up to 24 hours. Grill as directed over a medium-high direct fire until browned and crisp in places and heated through, 3-7 minutes per side. Sweet Soy Pork Chops with Garlic and Ginger Omit the coconut milk and lime juice, increase the soy sauce and fish sauce to ¼ cup each, and substitute ¼ cup sugar for the honey. Add 2 tablespoons minced fresh ginger. Stir the marinade until the sugar dissolves.

Steps:

• Preheat oven to 350.
• In a large Ziplock bag combine cumin, cardamom, coriander, red pepper, lemon peel, salt, and pepper.
• Place pork chops in bag one at a time and rub spices evenly over both sides.
• Heat a skillet to medium-high heat.
• Add the oil and sear the chops on both sides.
• After they brown, put them on a half-sheet pan and finish them in the oven to desired tenderness. For thick chops, plan on 45 min to 1 hour. Cover with foil if tops seem to be getting too done.

Steps:

• 1. Heat oil and sauté pork with cayenne and red pepper flakes until meat is browned.
• 2. Add garlic, ginger and shallots and sauté until soft.
• 3. Add sugar, fish sauce and coconut milk. Simmer for about ten minutes to let flavors blend and to thicken sauce.
• 4. Season with salt and pepper to taste and serve with white rice.