Vietnam Recipe for Barbequed Five Spice Pork

INGREDIENTS

• 6 pork chops
• 1/2 tsp black peppercorns
• 2 star anise pods
• 2 stalks lemongrass (bottom third only - minced)
• 3 cloves garlic (minced)
• 2 shallots (minced)
• 2 tbsp stock powder or bouillon
• 2 tbsp fish sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tsp five spice powder
• 1 tsp sesame oil
• dash of salt
  
  Ingredients for Dipping Sauce (Nuoc Cham)
• 3 cloves garlic (minched)
• 2 to 3 chillies (de-seeded & minched)
• 4 tbsp lime juice
• 4 tbsp fish sauce
• 1/4 cup sugar
• 4 tbsp water
• 1/2 cup carrot (shredded thin)

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This Spicy Beef Stew or Bo Kho recipe is a Vietnamese variation on the traditional Western meal.

• How to make the Dipping Sauce: Grind the garlic and chillies to a smooth paste in blender
• Keep adding a bit of water if necessary to help keep mixture turning
• Add in lime juice, fish sauce, sugar and water
• Make sure you mix everything well
• Transfer to a serving bowl and garnish with carrots
• How to make Barbecued Five Spice Pork: Start by tenderising the meat by pounding lightly with a mallet till you get about 1/4 inch thick meat
• Set aside
• Dry roast the peppercorns and star anise in a skillet or oven till fragrant
• Process them in a blender or mortar till you get a fine powder
• Add in the lemongrass, garlic and shallots into the same blender
• Process till everything forms into a paste
• Add the rest of the ingredients and mix well
• Rub the pork thoroughly with the paste mixture and marinate overnight or at least 2 hours in the refrigerator
• Preheat broiler to medium heat
• Bring pork to room temperature
• Grill the pork, turning once to get the charred markings on each sides
• Place on serving platter, serve with rice and the dipping sauce on the side

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