Vietnamese style pork loin chops
Serves: 4 | Preparation Time: 25 mins | Cooking time: 10 mins
- 4x Tasman pork loin chops (rind off, about 250g each)
- 2 plump Lebanese cucumbers
- ¾ cup coriander leaves
- ½ cup mint leaves
- ½ small red onion, cut into very thin wedges
- ⅓ cup roasted peanuts, roughly chopped
- Steamed jasmine rice and lime wedges, to serve
- 2 garlic cloves, crushed
- 2 small red chilli, 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. To make the marinade, combine all ingredients in a screw-top jar. Shake until well combined. Reserve ½ cup marinade. Pour remaining marinade into the snap lock bag, seal and shake to coat the pork. Refrigerate for 15 minutes.
- Meanwhile, to make the cucumber salad, using a vegetable peeler, slice cucumbers length-ways 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 set aside to rest for 5 minutes.
- Serve pork with cucumber salad, peanuts, reserved Vietnamese marinade, steamed Jasmine rice and lime wedges.