| Difficulty | Portions |
|---|---|
| Novice | 4-6 |
Ingredients
- 4 (1-inch/2.5 cm thick) bone-in pork loin chops (about 12 ounces/340 g each)
- ---FOR THE VIETNAMESE MARINADE---
- 2 large shallots, minced
- 4 garlic cloves, grated with a microplane into a paste
- ½ cup (125 mL) firmly packed brown sugar
- ½ cup (125 mL) fish sauce
- ¼ cup (60 mL) soy sauce
- 2 tablespoons (30 mL) vegetable oil
- ---FOR THE FRESH HERB AND BEAN SPROUT SALAD---
- Leaves and tender stems from a handful of fresh cinnamon basil or Thai basil Leaves and tender stems from a handful of fresh cilantro
- Leaves and tender stems from a handful of fresh mint
- 2 green onions, very thinly sliced
- 2 cups (500 mL) fresh bean sprouts
- A fresh medium-heat chili, stem, seeds, and pith discarded, very thinly sliced
- ¼ cup (60 mL) Sriracha Pickled Red Onions (page 258) + 2 tablespoons (30 mL) pickling juice
- 2 limes, cut into wedges
Directions
Flatten and marinate the pork chops
- Position a sheet of plastic wrap on a work surface. Lightly spray with oil. Place a pork chop in the centre of the plastic. Cover with a second sheet of plastic wrap. Vigorously pound the pork with the bottom of a small pan, flattening and increasing the surface area until about ½ inch (1 cm) thick. Carefully transfer the pork chop to a large resealable freezer bag. Repeat with the remaining chops.
- In a small bowl, stir together the shallots, garlic, brown sugar, fish sauce, soy sauce, and vegetable oil until thoroughly mixed and the sugar is dissolved. Transfer to the pork chop bag and seal. Carefully massage the marinade into the meat. Squeeze out most of the air and tightly seal the bag. Lay flat in a baking pan to contain any inadvertent mess. Refrigerate for at least 4 hours or, for best results, overnight, turning once or twice.
Build a fire
- Build and tend an active fire in your firepit, bringing to medium-high heat with live flame and a growing bed of glowing hot coals. Position a lightly oiled grill grate directly over the fire. Alternatively, light your charcoal grill or fire up your gas grill to its highest setting.
Grill the pork chops
- Remove the pork chops from the marinade and drain well. Grill, turning once, until browned, lightly charred, and rosy-pink tender. The pork is done when an instant-read thermometer in the thickest part of the meat registers 145°F (63°C). Transfer to a platter and let rest to the side of the fire before slicing.
Make the fresh herb and bean sprout salad
- In a large bowl, toss together the cinnamon basil, cilantro, mint, green onions, bean sprouts, chili, and sriracha pickled red onions and their juice.
- Serve the pork chops on individual plates topped with a tangled handful of salad. Or to serve communally, thinly slice the chops and toss with the herb salad and all the accumulated juices. Serve with lime wedges.
Excerpted from Wood, Fire & Smoke by Michael Smith. Copyright © 2025 by Michael Smith. Photography by Al Douglas. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.