Smoked Vietnamese cutlet - Detailed recipes with photos.

A recipe for pork chop on a bone fried in a mixture of Vietnamese spices. With rice garnish and carrot salad. Share with друзьями: Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 smoked natural pork cutlets 2.5 cm thick with bone (approximately 700 gr.)
3 tbsp. l rice wine vinegar
5 tbsp. l granulated sugar
1 peeled and grated large carrots (about 2 tbsp.)
Salt
3 – 4 tbsp. l fish sauce
4 minced cloves of garlic
2 zest zest and juice
Crushed Red Pepper Flakes
2 tbsp. l vegetable oil
1/2 tbsp. coarsely chopped fresh cilantro leaves
4 tbsp. warm boiled long grain rice

Recipes with similar ingredients: pork, long grain rice, carrots, rice vinegar, fish sauce, lime juice, red pepper cereal, garlic, cilantro

Recipe preparation:

In a bowl, mix rice wine vinegar and a tablespoon of sugar, stir until sugar dissolves. Add the grated carrots and mix. Salt and marinate.
In a small saucepan, mix the remaining sugar with 1/4 tbsp. water. Bring to a boil over medium heat and cook at low boil, until sugar dissolves, about 3 minutes Turn off the fire and add fish sauce, garlic, zest and lime juice, as well as a pinch or two flakes of red pepper. Set aside 1/4 tbsp. sauce to water the pork cutlets, and serve the rest of the sauce with rice.
Preheat a street grill or large cast-iron pan for grilling over moderately high heat. Mix 1/4 tbsp. sauce and butter Spread the meat liberally with this mixture. Put natural cutlets on grill and fry until pork warms up and appears strips on both sides, only about 5 minutes Cutlets may lightly stick to the grill, but that’s fine: gently if necessary pull them with forceps. Put the meat on a cutting board and give stand for 5 minutes Cut each cutlet from the bone and cut thin slices across the fibers. To serve, place the rice in 4 large bowls. Mix carrots with cilantro. Put in each bowl a few slices of pork, arrange the carrot salad in bowls, and pour over the left over sauce. Stir and serve.