Chef Mark Jensen, of Sydney restaurants Pork’d and Red Lantern on Riley, shares a favourite beer and food match.
The air is crisp but the sun still shines even though the temperature is falling rapidly. There is still ample opportunity to gather the troops around the BBQ before the sun sets.
I tried the Willie the Boatman ‘Albo’ Corn Ale again recently and I feel it complements this pork chop recipe perfectly. The Albo has a fragrant hops driven fruity nose and a nice amount of bitterness.
The bitterness especially, counter balances the sweetness of the sugar and honey in the pork recipe. The beer finishes dry on the palette and sets you up for the next bite of this spectacular pork dish. Enjoy.
Suong nuong (Vietnamese grilled pork chops)
2kg pork chops sliced thin at the butchers
125 mls fish sauce
150 mls oyster sauce
50 mls honey
2 tb white sugar
2 tb lemongrass minced finely
½ Bunch shallots white part only, minced finely
2 cloves garlic minced finely
80 mls veggie oil
Place the pork chops between two sheets of plastic on a chopping board and bash them gently with a meat mallet until half their original thickness. Place the rest of the ingredients in a large mixing bowl and mix well. Add the pork chops, mix and coat them well with the marinade. Leave the pork to marinate in the fridge for at least 4 hours, but the longer the better.
Remove the pork chops from the fridge and bring to room temperature. Meanwhile light the BBQ and fire it up to a medium/high heat. Grill the chops for approximately 3 minutes each side, rest for 5 minutes, then serve with a salad and some jasmine rice.