Sườn non kho tiêu is pork chop braised with crushed pepper. The pork chop are marinated with pepper, fish sauce and sugar, browned with garlic and shallots, then simmered in coconut water with a little sugar syrup until tender. The author’s way to eat it on a cold day is with steamed rice and a hot soup; bread works too. Time: the pork chop marinate for about 1 hour, then braise for 30–45 minutes. Ingredients 600 g pork chop (sườn non) 2–3 teaspoons whole pepper (not ground), plus a little pepper to finish 1 coconut, for its water Shallots and garlic Fish sauce Sugar 1 teaspoon sugar syrup (melted sugar) Salt Cooking oil How to make sườn non kho tiêu 1. Clean the pork chop Wash the pork chop and chop them into small pieces. Put them in boiling water for about 2–3 minutes to clean them again, then drain them in a basket. 2. Crush the pepper and marinate Crush the peppercorns. Peel the garlic and shallots and mince them. Mix the pork chop with 3 teaspoons of the crushed pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Leave them for about 1 hour. 3. Brown the pork chop Heat some oil in a pan, add the garlic and shallots and fry until fragrant. Add the pork chop and turn them with chopsticks until the outsides are golden brown. 4. Braise Pour in the coconut water and add 1 teaspoon sugar syrup, 2 teaspoons sugar, 2 teaspoons fish sauce and a little salt. Simmer over low heat until the pork chop are tender, 30–45 minutes. Taste, adjust the seasoning to suit you, and turn off the heat. 5. Serve Sprinkle a little pepper over the pork chop just before serving. Eat them with steamed rice and a hot soup, or with bread. Share:
