Best 3 Pong Pong Pork Chops Recipes
Indulge in the delectable flavors of Pong Pong Pork Chops, a tantalizing dish with a unique blend of sweet, tangy, and savory notes. Originating from Thailand, this culinary masterpiece features tender pork chops smothered in a luscious sauce made from a harmonious symphony of ingredients. Bursting with the vibrancy of lemongrass, the aromatic allure of ginger, and the umami-rich depth of fish sauce, Pong Pong Pork Chops offer an explosion of flavors that will tantalize your taste buds. Accompanying this main course are two exceptional recipes: a refreshing cucumber salad with a zesty vinaigrette dressing that provides a crisp and light balance to the richness of the pork chops, and a flavorful jasmine rice that perfectly complements the savory sauce. Embark on a culinary adventure with Pong Pong Pork Chops and relish the authentic taste of Thailand in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S TEPONG PORK
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side.
GRANDMA'S TEPONG PORK
Molly Yeh's dad was the one who persuaded her to make her grandmother's braised pork for the first time. It was one of his favorite foods growing up, and when Molly got the recipe from her grandmother Mary, she understood why. "I love how heavy it is on the sugar as well as the star anise, which I don't use a lot in my cooking," she says. "It's so comforting and has this warm, nostalgic quality."
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.
PONG PONG PORK CHOPS
This recipe is from the www.sparkrecipes.com website and is listed as very spicy! "Submitted by ONCEMORE2006 - Pork chops in a peanut sauce."
Provided by senseicheryl
Categories One Dish Meal
Time 30m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick skillet, saute' onion and garlic with a small amount of water until onion is translucent and set aside.
- Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
- Brown pork chops on both sides and then return onions and garlic to pan.
- Mix the rest of the ingredients to make a sauce, thin with more water if needed.
- Add to pan, chops, onions and garlic and heat through.
- Serve with rice.
- NOTE: Chicken breasts can be used instead of pork.
Tips:
- Choose thick-cut pork chops for best results.
- Use a meat mallet to tenderize the pork chops and ensure even cooking.
- Coat the pork chops in a mixture of cornstarch, salt, and pepper. This helps to create a crispy crust.
- Pan-fry the pork chops in a hot skillet with oil. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Make sure the pork chops are cooked to an internal temperature of 145°F before serving.
- Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Pong Pong Pork Chops are a quick, easy, and delicious weeknight meal. The pork chops are tender and juicy on the inside, and crispy and flavorful on the outside. The honey-garlic sauce is the perfect finishing touch, adding a touch of sweetness and umami to the dish. Whether you're a fan of classic pork chops or looking for something new and exciting, Pong Pong Pork Chops are sure to please.
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