(0) | $0.00

Chrysalis Vineyards

Pork Chops with Sticky Rice and Thai Green-Chile Sauce - 2017 Sarah's Patio White

Pork Chops with Sticky Rice and Thai Green-Chile Sauce - 2017 Sarah's Patio White
Recipe Date:
June 1, 2019
Serving Size:
Cook Time:
Imperial (US)
Here, in a play on Vietnamese pork chops, you can marinate the meat in a Chinese-style mix of hoisin, orange juice and chiles, then serve the juicy chops with sticky rice and a side of sweet, crunchy watermelon.
  • 1/4 cup plus 3 tablespoons Asian fish sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup fresh orange juice
  • 1/4 cup coarsely chopped fresh ginger
  • 2 tbsps honey
  • 1/2 tsp Asian sesame oil
  • 8 1/2-inch-thick, bone-in pork loin chops (about 5 ounces each)
  • 2 garlic cloves, thinly sliced
  • 10 Thai bird chiles or 2 serrano chiles, stemmed and thinly sliced
  • 3 tbsps sugar
  • 1/4 cup fresh lime juice
  • 2 tbsps water
  • 2 tbsps chopped cilantro, plus leaves for garnish
  • 2 cups white sticky rice, soaked overnight
  • 1 tbsp Chinese black bean sauce
  • Chilled watermelon slices, for serving

Step 1    

In a medium bowl, whisk 1/4 cup of the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce and sesame oil; transfer to a shallow baking dish. Add the chops and turn to coat, then refrigerate for at least 3 hours or overnight.

Step 2    

Meanwhile, in a mortar, pound the garlic, chiles and 1 tablespoon of the sugar to a coarse paste; gradually add the remaining 2 tablespoons of sugar until pasty. Add the lime juice, the remaining 3 tablespoons of fish sauce and the water. Stir in the chopped cilantro.

Step 3    

Line a bamboo steamer basket with moistened cheesecloth. Drain the soaked rice and spread it in the steamer in an even layer. Set the basket over a pot of boiling water, cover and steam the rice until tender but chewy, about 30 minutes. Cover, remove from the heat and keep warm.

Step 4    

Light a grill. Remove the pork from the marinade and grill over high heat, turning once, until lightly charred, about 6 minutes. Serve the pork with the sticky rice, green-chile sauce, watermelon slices and cilantro leaves.

Stay Connected!

Sign Up For Our Newsletter

Monthly updates about events, wine releases and what's going on around the farm.