Vietnamese Pork Chop Sandwich Recipe

Tender lemongrass-marinated pork chop served on toasted sourdough with creamy mayonnaise, crisp pickled vegetables, coriander and fresh chilli.

Recipe Details

• Course: Main Course, Sandwich
• Cuisine: Vietnamese
• Servings: 2
• Prep Time: 20 minutes
• Marinating Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Difficulty: Easy
• Tags: Vietnamese, Pork, Sandwich, Lemongrass, Sourdough, Pickled Vegetables, Chilli, Coriander, Main Course

Ingredients

• 2 pork chops, approximately 270g total
• ½ cucumber, deseeded and finely shredded
• 1 carrot, finely shredded
• 1 daikon (white radish), peeled and finely shredded
• 2 slices sourdough bread
• 1 tbsp mayonnaise
• 3 sprigs fresh coriander, finely chopped
• 1 medium red chilli, finely sliced
• Oil, for cooking

Marinade

• 1 shallot
• 2 cloves garlic
• 2 stalks lemongrass, using the bottom 10-12cm, finely sliced
• Pinch of salt
• ½ tsp sugar
• 2 tbsp soy sauce
• 1 tbsp oil

Pickling Liquid

• Vinegar
• Sugar

Method

1. Prepare the Marinade

Add the shallot, garlic, lemongrass, sugar and salt to a pestle and mortar.

Crush for approximately 2 minutes until you have a coarse paste.

Transfer to a bowl and mix in the soy sauce and 1 tbsp oil.

2. Marinate the Pork

Place the pork chops in a food-safe bag.

Gently tenderise them using a rolling pin or meat mallet.

Add the marinade and coat the pork evenly.

Refrigerate for at least 20 minutes.

3. Prepare the Pickled Vegetables

Add the vinegar and sugar to a small saucepan.

Heat gently until the sugar dissolves, then remove from the heat.

Allow the pickling liquid to cool completely.

Add the shredded cucumber, carrot and daikon to the cooled liquid.

Leave to pickle while preparing the pork.

4. Cook the Pork

Heat a little oil in a frying pan over medium heat.

Add the pork chops along with the marinade.

Cook for approximately 6-10 minutes, depending on the thickness of the chops, turning regularly until cooked through and no longer pink in the centre.

Remove from the pan and allow to rest briefly.

5. Assemble the Sandwich

Toast the sourdough bread.

Spread with mayonnaise.

Thinly slice the pork chop and arrange it over the toasted bread.

Top with the pickled vegetables, fresh coriander and sliced chilli.

Serve immediately.

Notes

• Tenderising the pork helps it cook more quickly and evenly.
• For stronger lemongrass flavour, marinate the pork for several hours or overnight.
• Make sure the pickling liquid has cooled before adding the vegetables to keep them crisp.
• Adjust the amount of chilli according to your preferred level of heat.
• The pork can also be grilled or cooked on a barbecue for a smoky flavour.