- 7 pork chops about 1 to 1.5 inches thick
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup sugar
- 3 tbs coriander seeds
- 3 tbs sichuan peppercorns
- 3 tbs soy sauce
Direction:
- Feeling experimental, I made up this brine recipe based on what I had available. Use any brining liquid or flavoring you like or skip it totally. The base for most tradition suong nuong marinades is composed of fish sauce/soy sauce and sugar. Dry roast the coriander and Sichuan peppercorns in pan and coarsely crush with mortar and pestle. In mixing bowl, use about 1-2 cups of hot water to first dissolve sugar and salt. Add chops, spices, and soy sauce and rest of the water. Submerge chops with weight if necessary. Brine for at least 2-3 hrs, but not too long as it might be too salty. Drain and pat chops dry before cooking.
- Pan fry or grill. I pan fried each side on a cast iron skillet until golden brown about 3 min each side. Finished in a 325 degree oven for about 5 min.
No comments:
Post a Comment