The sugar in the marinade — fragrant with fish sauce, lemongrass, shallots, chiles and garlic — caramelizes on the outside of the meat, while the meat inside those crackly charred edges stays juicy. Recipe here:
For the best grilled pork, choose bone-in pork chops, then follow these tips to cook them perfectly with charred outsides and juicy insides.: My version uses watermelon radish instead of carrots for a peppery bite. Pile it on the chops but also use it as a dipping sauce for the fresh, cooling vegetables on the side.
These flavorful chops are great on their own or eaten with jasmine rice or thin vermicelli rice noodles. Refrigerate any leftover meat, then thinly slice and use it to stuff into sandwiches, summer rice paper rolls or tacos.
2 Set up a charcoal grill for direct, high-heat grilling or heat the burners of a gas grill to medium-high. 3 While the grill heats, stir the lime juice, hot water and the remaining sliced garlic, sliced chile, ⅓ cup fish sauce and 3 tablespoons sugar in a medium bowl until the sugar dissolves. Stir in the watermelon radish and let stand at room temperature until ready to serve.4 Remove the pork from the marinade, brushing off the solids, and place the chops on the hot grill. Cook until the bottom of the meat has charred and releases easily from the grate, about 5 minutes.
5 Transfer the pork chops to serving plates, spoon some of the radish nuoc cham on top, and let rest for 5 minutes. Serve with the remaining nuoc cham, and serve alongside the tomatoes, cucumbers, and herbs.The pork can be refrigerated in its marinade for up to a day. The nuoc cham can be refrigerated in an airtight container for up to 1 week.
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