Prep
8m
Cook
8m
Total
16m
Ingredients
Method
Turn cooking mode on
Step 1
Season the pork chop well with salt and set aside to come to room temperature.
1 Pork shoulder chop
Salt
Step 2
Place a dry frying pan over medium heat and add the jasmine rice. Toast, shaking occasionally, until it’s deep golden brown and fragrant — about 5–8 minutes.
2 tbsp Jasmine rice
Step 3
Transfer the toasted rice to a mortar and pestle and grind to a coarse powder. Set aside.
Step 4
In a bowl, mix together the chilli, fish sauce, lime juice, tamarind paste, and brown sugar until the sugar is fully dissolved.
1-2 Birdseye chilli
4 tbsp Fish sauce
2-3 Lime juice
1 tbsp Tamarind paste
1 tsp Brown sugar
Step 5
Stir in the chopped shallot, spring onion, coriander, and the toasted rice powder. Taste and adjust for balance.
1/2 Shallot
1 Spring onion
1 handful Fresh coriander
Step 6
Heat a heavy frying pan or skillet over medium-high heat. Add a drizzle of neutral oil. Once hot, place the pork chop in the pan and cook for 3–4 minutes on the first side until well browned.
Neutral oil
Step 7
Flip and cook for another 3–4 minutes, turning occasionally, until the internal temperature reaches 62°C.
Step 8
Transfer the pork chop to a board to rest for 5–10 minutes.
Step 9
Slice the pork thickly across the grain.
Step 10
Spoon the Nam Jim Jaew sauce over the top or serve it alongside for dipping. Garnish with fresh chilli, mint, and extra coriander.
Fresh red chilli
Mint leaves
Coriander
For
1
M
I
For the pork:
1
Pork shoulder chop, 700–800g
Neutral oil, for cooking
Salt
For the Nam Jim Jaew sauce:
2
tbsp
Jasmine rice
1-2
Birdseye chilli, or chilli flakes (adjust to taste)
4
tbsp
Fish sauce
2-3
Lime juice, juice of 2 limes
1
tbsp
Tamarind paste
1
tsp
Brown sugar
1/2
Shallot, finely chopped
1
Spring onion, finely sliced
1
handful
Fresh coriander, chopped
To garnish:
Fresh red chilli, thinly sliced
Mint leaves
Coriander, extra
Only visible to you
Made it?
Cancel
Prep
8m
Cook
8m
Total
16m
Ingredients
Method
Turn cooking mode on
Step 1
Season the pork chop well with salt and set aside to come to room temperature.
1 Pork shoulder chop
Salt
Step 2
Place a dry frying pan over medium heat and add the jasmine rice. Toast, shaking occasionally, until it’s deep golden brown and fragrant — about 5–8 minutes.
2 tbsp Jasmine rice
Step 3
Transfer the toasted rice to a mortar and pestle and grind to a coarse powder. Set aside.
Step 4
In a bowl, mix together the chilli, fish sauce, lime juice, tamarind paste, and brown sugar until the sugar is fully dissolved.
1-2 Birdseye chilli
4 tbsp Fish sauce
2-3 Lime juice
1 tbsp Tamarind paste
1 tsp Brown sugar
Step 5
Stir in the chopped shallot, spring onion, coriander, and the toasted rice powder. Taste and adjust for balance.
1/2 Shallot
1 Spring onion
1 handful Fresh coriander
Step 6
Heat a heavy frying pan or skillet over medium-high heat. Add a drizzle of neutral oil. Once hot, place the pork chop in the pan and cook for 3–4 minutes on the first side until well browned.
Neutral oil
Step 7
Flip and cook for another 3–4 minutes, turning occasionally, until the internal temperature reaches 62°C.
Step 8
Transfer the pork chop to a board to rest for 5–10 minutes.
Step 9
Slice the pork thickly across the grain.
Step 10
Spoon the Nam Jim Jaew sauce over the top or serve it alongside for dipping. Garnish with fresh chilli, mint, and extra coriander.
Fresh red chilli
Mint leaves
Coriander
For
1
M
I
For the pork:
1
Pork shoulder chop, 700–800g
Neutral oil, for cooking
Salt
For the Nam Jim Jaew sauce:
2
tbsp
Jasmine rice
1-2
Birdseye chilli, or chilli flakes (adjust to taste)
4
tbsp
Fish sauce
2-3
Lime juice, juice of 2 limes
1
tbsp
Tamarind paste
1
tsp
Brown sugar
1/2
Shallot, finely chopped
1
Spring onion, finely sliced
1
handful
Fresh coriander, chopped
To garnish:
Fresh red chilli, thinly sliced
Mint leaves
Coriander, extra
Only visible to you
Made it?
Cancel
