Whiskey & Soy Roasted Pork Chop
John Chantarasak is the founder of @AngloThai – a concept influenced by both his Thai and Cornish heritage, serving up awesome recipes with a focus on cooking over fire.
Ingredients
2 free range pork chops (approx. 350g weight) or 1 free range pork chop (approx. 700g) - ideally on the bone with skin removed
2 tbsp vegetable oil
2 tbsp coriander, roughly chopped leaf and stem
½ tsp black peppercorns
½ tsp salt
1 tbsp coriander stem, chopped
1 tbsp garlic, peeled and chopped
1 tbsp palm sugar or brown sugar
2 tbsp fish sauce
2 tbsp sweet dark soy sauce
2 tbsp whiskey or bourbon
½ tbsp vegetable oil
1 long red chilli, seeds removed and chopped
2 red bird’s eye chilli, chopped
1 tbsp coriander stem, chopped
1 tbsp garlic, peeled and chopped
½ tsp salt
2 tbsp palm sugar or brown sugar
5 tbsp lime juice
4 tbsp fish sauce
Instructions
Prevent your screen from going dark as you follow along.
John Chantarasak aka @englishhippy is back with his seriously tasty whiskey and soy roasted pork chops with red chilli nahm jim. Made with Jameson’s Whiskey and fired up in the Gozney Dome, these pork chops are next level.
Step 1:
Make the marinade by pounding the black peppercorns, salt, coriander stem and garlic together with a mortar and pestle until a smooth paste is achieved.
Step 2:
Add the palm sugar, fish sauce, sweet dark soy sauce, whiskey and vegetable oil. Stir together so well combined. Alternatively, you can blitz these ingredients together in a food processor or blender.
Step 3:
Place the pork chops in a ziplock bag with the marinade and move the pork chops around the bag, ensuring they are well coated. Leave to marinate in the fridge for 4 hours.
Step 4:
Remove your pork chop from the fridge to ‘temper’ up to an hour before cooking. This allows the meat to come to room temperature, allowing you to achieve a more consistent final cook.
Step 5:
Preheat a heavy cast iron pan in the Gozney Dome outdoor oven, when hot add the vegetable oil and cook the pork chops until golden and caramelised on the outside while still slightly blushing inside. This will take around 5 minutes depending on the thickness of the pork chops. Flip and move the pork chops regularly until the core temperature reaches 65°C.
Step 6:
Remove the pork chops from the pan and rest at room temperature for 5 minutes.
Step 7:
Meanwhile, make the red chilli nahm jim by pounding together the red chillies, coriander stem, garlic and salt with a mortar and pestle until a smooth paste is achieved. Add the palm sugar, lime juice and fish sauce. Mix together so the sugar is completely dissolved. It will taste spicy and sour with a slight background sweetness.
Step 8:
Carve your pork chop into 2cm slices, arrange on a serving plate then spoon the red chilli nahm jim over the sliced pork. Sprinkle with the roughly chopped coriander and serve with steamed rice.
