The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat—typically broiled, rather than the advertised grilled—is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).
Recipe information
Yield
serves 4 to 6 with 2 or 3 other dishes
Ingredients
Marinade
Preparation
Step 1
If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
Step 2
Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
Step 3
Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
Step 4
Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.
