Pork Chops with Sticky Rice and Thai Green-Chile Sauce Recipe

Name: Pork Chops with Sticky Rice and Thai Green-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 3 tablespoons Asian fish sauce; 1/4 cup hoisin sauce; 1/4 cup fresh orange juice; 1/4 cup coarsely chopped fresh ginger; 2 tablespoons honey; 1 tablespoon Chinese black bean sauce; 1/2 teaspoon Asian sesame oil; Eight 1/2-inch-thick, bone-in pork loin chops (about 5 ounces each); 2 garlic cloves, thinly sliced; 10 Thai bird chiles or 2 serrano chiles, stemmed and thinly sliced; 3 tablespoons sugar; 1/4 cup fresh lime juice; 2 tablespoons water; 2 tablespoons chopped cilantro, plus leaves for garnish; 2 cups white sticky rice, soaked overnight (see Note); Chilled watermelon slices, for serving

Servings: persons

1/4 cup plus 3 tablespoons Asian fish sauce
1/4 cup hoisin sauce
1/4 cup fresh orange juice
1/4 cup coarsely chopped fresh ginger
2 tablespoons honey
1 tablespoon Chinese black bean sauce
1/2 teaspoon Asian sesame oil
Eight 1/2-inch-thick, bone-in pork loin chops (about 5 ounces each)
2 garlic cloves, thinly sliced
10 Thai bird chiles or 2 serrano chiles, stemmed and thinly sliced
3 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons water
2 tablespoons chopped cilantro, plus leaves for garnish
2 cups white sticky rice, soaked overnight (see Note)
Chilled watermelon slices, for serving

1
In a medium bowl, whisk 1/4 cup of the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce and sesame oil; transfer to a shallow baking dish.
2
Add the chops and turn to coat, then refrigerate for at least 3 hours or overnight.
3
Meanwhile, in a mortar, pound the garlic, chiles and 1 tablespoon of the sugar to a coarse paste; gradually add the remaining 2 tablespoons of sugar until pasty.
4
Add the lime juice, the remaining 3 tablespoons of fish sauce and the water.
5
Stir in the chopped cilantro.
6
Line a bamboo steamer basket with moistened cheesecloth.
7
Drain the soaked rice and spread it in the steamer in an even layer.
8
Set the basket over a pot of boiling water, cover and steam the rice until tender but chewy, about 30 minutes.
9
Cover, remove from the heat and keep warm.
10
Light a grill.
11
Remove the pork from the marinade and grill over high heat, turning once, until lightly charred, about 6 minutes.
12
Serve the pork with the sticky rice, green-chile sauce, watermelon slices and cilantro leaves.

505

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons Asian fish sauce, 1/4 cup hoisin sauce, 1/4 cup fresh orange juice, 1/4 cup coarsely chopped fresh ginger, and more.

Yes, Pork Chops with Sticky Rice and Thai Green-Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops with Sticky Rice and Thai Green-Chile Sauce

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