Vietnamese Pork Porterhouse

Directions Print

Confit Green Onions

Prep: 5 min | Cook: 2 min | Yield: 2 ½ cups

1. Slice green onions as thinly as possible.
2. Toss green onions with the sugar, salt, and fish sauce.
3. Heat oil up to 270°F–300°F. Once reached pour over the green onion mixture. Mix thoroughly.

Herb Salad

Prep: 5 min | Yield: 2 ¾ cup

1. Toss all ingredients together until fully incorporated.
2. Garnish with peanuts, crispy onions and garlic. Deep fry the rice paper and once done break into large triangle pieces for garnish.

Nuoc Cham

Yield: 4 cups

1. Combine all ingredients until thoroughly mixed. Taste for seasoning and adjust to your pallet.

Pork Marinade

Yield: 5 cups

1. Mix all ingredients together in a bowl and reserve.

Pork Porterhouse

Yield: 24oz

1. Place pork porterhouse steaks in the marinade. Refrigerate at least 6 hours or over night. Grill the pork on both sides. Give it hash marks. Once the pork has perfect marks. Pull off and place on a sheet tray and roast at 350°F until the internal temperature reaches 130°F. Let rest for 10 minutes before slicing.
2. Assemble according to the picture. Enjoy!

Pandan Coconut Rice

Prep: 30 min | Yield: 11 min

1. Rinse rice until water runs clear. About 4 to 5 times.
2. Mix all ingredients. Add 1¾ cups of water. Mix thoroughly.
3. Cover with plastic wrap then foil. Bake at 325°F for 30 minutes. Take out and let rest for 10 minutes. Fluff with a plastic spatula and serve.
4. In a nonstick pan fry one egg sunny side up for garnish use butter or oil your choice.