Vietspices Search

Friday, May 30, 2014

Thịt Heo Chiên/Nướng (Grilled/Pan-Fried Pork)



The last few days have been exciting. My little girl just got promoted from kindergarten to first and her sister to third grade. My oh my where the years have gone. How I wish I could turn back the clock and watch them grow all over again.

It was just yesterday . . . 

Okay, back to the kitchen. To kick off the grilling season, what I would like to share with you this month is a recipe of Thịt Nướng (Grilled/Pan-Fried Pork). After many tries on this dish, this is by far my best work. The meat is very flavorful and tender. Give it a try and please leave me feedback.
*
RECIPE: Thịt Heo Chiên/Nướng
Ingredients


about 12 pieces Pork Chop or 
2-3 pounds Pork Shoulder (Costco has pork shoulder that are cut into thin strips)
4 tablespoons (1/4 cup) European Maggi Soy Sauce
8 tablespoons (1/2 cup) Hoisin Sauce
4  tablespoons Olive Oil
4  tablespoons Sugar 
1  tablespoons Garlic Powder or 4-5 cloves of Garlic, pasted
2 Eggs, for tenderize the meat
*
Directions

Marinating the Meat
In a mixing bowl combine all the ingredients except eggs. Mix well. Add meat and marinate for a few hours or overnight. 


Half an hour before cooking, mix eggs in a mixing bowl. Transfer meat (discard the sauce if any) into the egg bowl. Mix well. Let it sit for at least half an hour before pan-frying or grilling.

*
Frying the Meat


If frying, drizzle some oil in a frying pan and heat it up at medium heat. When oil is hot, add pork.

Cover the pan while frying except when it's time to flip. Remove the lid toward the end to clear the steam.  Fry for another minute before removing the meat.

*
Presentation


Serve pork with steam rice or cut it into thin strips and make a sub-sandwich with pickled carrot/daikon, sliced cucumber, cilantro and sriracha sauce.


Enjoy!

10 comments:

  1. Chi Loan, I would like to thank you for this wonderful recipe. I made it yesterday and it was gone in a flash, I tried frying it but it burnt fast on my poor quality pan. I but them in the oven on broil and it came out perfect- like the suon nuong you would order in restaurants! Thank you so much!

    ReplyDelete
  2. Adding the eggs at the end is a great spin on this recipe. I've been make pork chops million times before reading your blog. Now w/ the eggs, it really help w/ sealing the flavor on top of tenderizing the meat. Awesomeness!! thanks

    ReplyDelete
  3. I noticed that you used Asian pear to tenderize the meat in a different pork dish. Do you think I can skip the egg part and combine the Asian pear with the marinate? That would save me an extra step:)

    ReplyDelete
  4. The egg part is to help with sealing the flavor and tenderizing the meat but it's till good if you want to skip the egg part.

    ReplyDelete
  5. I think you misunderstood my question... I meant to ask you if you think it would be ok for me to add Asian pear to the marinate instead of using the eggs. I noticed that you use Asian pear as a meat tenderizer for a other pork recipe.

    ReplyDelete
    Replies
    1. It should be fine to add Asian pear to the sauce. You might want to split the sauce and use 1 part with the Asian pear puréed and the other part without so that you can see which one you like better. Please let me know the outcome.

      Delete
  6. I cant wait to try this new recipe

    ReplyDelete