We’re proud of all of our sauces, but especially our Vietnamese Stir Fry Sauce and our Vietnamese Sweet Chili Sauce. Each one has that magical combination of sweet, sour, and umami that goes well with almost any meat or fish, using them as marinades or dipping sauces – and the Chili Sauce adds heat. We came across these wonderful pork chops along with some fresh vegetables at a local organic grocer. For this dish, we are going completely keto diet, using a parsnip puree instead of rice (parsnip puree will be posted separately). The sweetness of the parsnip balances well with the flavors of pork and the salad.
Vietnamese Marinated Pork Chops with Spicy Sauce
There is a separate post for the pureed parsnip recipe, but you can substitute rice or rice noodles.
Ingredients
- 8 ounces extra firm tofu It is important to use extra firm
- 2 tablespoons corn starch
- 2 tablespoons neutral vegetable oil We use grapeseed oil
- 2 scallion Sliced, on a bias
- 1/2 medium Sweet onion Julienne sliced
- 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
- 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
- Salt and Pepper To taste
Instructions
- Pat dry both sides of the steak. Liberally season the steak with the Serious Foodie Seattle Espresso Rub. Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
- Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
- To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
- Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
- Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/
Notes
Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?" The red color comes from food coloring. If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores. One teaspoon added to the yogurt marinade works just fine.
This same marinade works well with lamb, or a meaty fish such as swordfish.
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