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was this Vietnamese "BBQ" Pork with steamed jasmine rice and a cucumber, tomato and white onion salad dressed with the nuoc cham almost I always have handy in the fridge and a light squeeze of lime.

Nuoc cham recipe here:

For the pork, I think I used:

- about 1.5 pounds thinly sliced pork shoulder
- 2.5 Tablespoons fish sauce
- 2.5 Tablespoons brown sugar
- 1 Tablespoon oil
- 1 teaspoon curry powder
- 1 teaspoon lime zest
- 1 large shallot, thinly sliced (about 1/3 cup)
- 1 large green onion, chopped
- 1 large clove of garlic, finely chopped

all thoroughly mixed together and allowed to marinate for at least 20 minutes while I brought the meat up to room temp so I could stir fry it in 3 batches in a very hot, lightly oiled wok.

Washed down with our new cheapass wine find - Big Kahuna Crisp White $1.99 @ Fresh & Easy, made with Airen grapes. Light, crisp, fruity, and totally easy drinking, not to mention fantastically CHEAP. :P

What's for dinner, peeps? :)

Ahmed Yousf's profile photoMHELLE RAMOS's profile photoCarter Chen's profile photoBrian Marsh's profile photo
rice and some random pineapple beef stewed goodnes... ;-)

Oh hey, I also was thinking of you at the grocery store today, got me some steel cut oats! Looking forward to breakfast experiments!
Scrumpdillyicious!! Looks wonderful Shinae! :)
I want the recipe for the nuoc cham
Bless you for putting BBQ in quotes. I know you know, but appreciate the respect :-) 
+Shinae Choi Robinson are your pork chops bone-in? if so, will you marinate whole? If not, will you still slice thin for stir-fry? I have several boneless chops...
+Mercy Rodriguez I am so glad you and your husband enjoyed the recipe, Mercy! Many thanks as always for the feedback. The molasses and white sugar was a great adaptation. :)))
OH whoa. I was in a time-warp there for a sec. :D
Late to the party, +Shinae Choi Robinson.  Trying this tonight.  Thanks for sharing.  I've also had the cucumber sriracha salad multiple times since you've posted it. 
+Sean Lally Awesome! I'm so glad to hear you like the salad. Thanks for the feedback, Sean. Coincidentally, I just marinated a batch for use next week. :)
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