Jaime Loves Stuff : Vietnamese BBQ Pork + A Tale of a Lost Battery Charger


Vietnamese BBQ Pork + A Tale of a Lost Battery Charger




On Friday, I wrote about an amazing experience with a wonderful spice shop I found online (You should totally read about it here.  I went fangirl status).   I had this amazing recipe dreamed up to make Vietnamese BBQ Pork using the Vietnamese Spicy BBQ seasoning I had picked up and then tragedy struck.


Yes.  TRAGEDY!!!!  I can't find the charger for my camera's battery.  I am so sad.  I have looked everywhere around my apartment and can't find it.  If I can't find it by next weekend, I will have to go buy another.  I did swing by two electronics stores to see if they had them in stock and if they weren't expensive, I'd get one and an extra battery but alas, neither store had them in stock.   So, needless to say, my photos have been taken with my iPhone 5C.

We did get a win out of the trip to the store.  My daughter is such a Dancing Queen! Enjoy this video:

video

Anyways...

Look at this beautiful spice?  The entire jar was packed to the brim with the spice.  These photos was taken after I took a tablespoon out for the marinade.

As you can see by the ingredients- it's chock full of very aromatic and flavorful spices.  The scents that really stand out are the cloves, fennel and star anise.  It's beautiful.

This is obviously not a traditional or authentic Vietnamese recipe but it's a bit of a fusion and my dream.  Okay, that's dramatic but boy it works out perfectly!

Here ya go:


Marinade:
1 cup of plain yogurt (I used the European style from Trader Joe's.  It's runnier than most yogurts but a nice and creamy flavor.)
1 tablespoon of Vietnamese Spicy BBQ Seasoning.

2 thick loin pork chops (I had boneless).

1 Lime, squeezed and set aside (You don't need to do this before hand.  You can wait until they are done cooking).

Mix the yogurt with the seasoning together really well.  Place the pork chops in a baggy, container, or whatever container you like to use to marinate your meat in.  Pour the yogurt over the chops and I let mine soak over night but I say at least an hour to allow the flavors to seep into your cuts of meet.

I threw my chops on my George Foreman grill.  I don't have a grill outside and probably never will because I am fairly lazy and I have nobody to clean it for me.  Haha.  However, I think they would be AMAZING on the grill, broiled, baked, or however you would like to make them.  Am I the only one who thinks the food coming off the Foreman is ugly? LOL.  I sliced them up and threw them back on there, I didn't cook them sliced.


When the pork chops are done, pour fresh squeezed lime over the chops.

I served it with slice cucumbers, sliced tomatoes, slice jalapenos and jasmine rice.

When I make jasmine rice, I cook it in plain water (vs broth, but this is just me) and 1 tsp of sesame oil.

This was so good.  Soooo good.

The seasoning is definitely tangy- not fiery spicy but my daughter thought it was too spicy for her but she is really sensitive.






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