Ingredients
Pork Porterhouse
Confit Green Onions
Herb Salad
Nuoc Cham
Pork Marinade
Pandan Coconut Rice
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Directions
Confit Green Onions
Prep: 5 min | Cook: 2 min | Yield: 2 ½ cups
- Slice green onions as thinly as possible.
- Toss green onions with the sugar, salt, and fish sauce.
- 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
- Toss all ingredients together until fully incorporated.
- 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
- Combine all ingredients until thoroughly mixed. Taste for seasoning and adjust to your pallet.
Pork Marinade
Yield: 5 cups
- Mix all ingredients together in a bowl and reserve.
Pork Porterhouse
Yield: 24oz
- 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.
- Assemble according to the picture. Enjoy!
Pandan Coconut Rice
Prep: 30 min | Yield: 11 min
- Rinse rice until water runs clear. About 4 to 5 times.
- Mix all ingredients. Add 1¾ cups of water. Mix thoroughly.
- 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.
- In a nonstick pan fry one egg sunny side up for garnish use butter or oil your choice.
Ingredient availability varies by location*
