An exceeding trendy sandwich that we have morphed into a meal. Removing the bread and doubling down on the veggies makes this meal refreshing and satisfying.

We Provide
  • 2, 5 oz. Pork Chops
  • ½ oz. Lemon Grass
  • 2 cloves Garlic
  • 1/2 Oz. Cilantro
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Fish Sauce
  • 2 Carrots
  • 1 Daikon Radish
  • ¼ C. Rice Wine Vinegar
  • 3 Tablespoons Sugar (1 for the pork, 2 for the daikon and carrots)
You Provide
  • Salt and Pepper
  • Olive Oil
  • Vegetable peeler
  • Sauté Pan
  • Sauce pan
  • Small sauce bowl
  • Cutting Board
  • Heat Resistant Bowl
  • Chefs Knife
  • ¼. C water
  • 2 Tablespoons Salt
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Step 1

Recipe#59 1

Finley chop lemon grass and garlic. Combine aromatics with sugar, soy sauce and fish sauce. Add your marinade to the package with the pork and let sit.

Step 2

Recipe#59 2

Combine rice wine vinegar, sugar, 2 tablespoons salt and ¼ C. water into sauce pan and bring to a boil. While that heats up, use the vegetable peeler to create long thing ribbons of the daikon and carrot and place in heat resistant bowl. Once your pickling liquid has come to a boil, pour over veggies and stir to combine. Let cool in fridge or sit out at room temp.

Step 3

Recipe#59 3

Preheat sauté pan over high heat with 1 tablespoon olive oil.  Once the oil in the pan starts to smoke, reduce heat to medium and add the pork chops. Cook for 3 minutes on both sides.

Step 4

Recipe#59 4

Remove cilantro leafs from the stems and set aside until plating.

Step 5

Recipe#59 5

Flip the pork chops and add in the marinade to the hot pan. Cook an additional 3 minutes.

Step 6


To serve, place the pork chop on a plate and top with a fork full of the pickled daikon and carrots. Sprinkle with cilantro leaves to finish plating.



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