Pork Chops and Spicy Thai Dipping Sauce

1. Cut the limes in half. Chop the garlic, the peanuts, the cilantro stems, the cilantro, half of the chili peppers and half of the shallot. Separate the mint leaves from their stems. Slice the cucumbers and the rest of the shallot. In a bowl, combine half of the fish sauce, half of the brown sugar and the garlic with the pork chops. Let it marinate until it’s time to cook it.

2. In a skillet over high heat, toast the rice until golden brown. Stirring constantly for 4-5 minutes. Place in a plastic bag or in a mortar and reduce it to a powder.

3. In a bowl, combine the rest of the fish sauce, the juice of 1.5 ^2P | 2 ^3P limes, the rest of the brown sugar, the cilantro stems, half the chopped cilantro leaves, the chopped shallot the chopped chili peppers, to taste (caution!spicy), the tamarin and about one tbsp of the toasted rice powder. You can leave the chili aside and let everyone garnish their plate.

4. In a skillet over medium-high heat, add a drizzle of oil. Grill the pork 3-4 minutes on each side. Lower the heat and cover. Cook for another 2-3 minutes. Once cooked, cut it into thin slices.

5. In a bowl, combine the cucumbers, the sliced chilis to taste (caution!spicy), the sliced shallot, the rest of the chopped cilantro leaves, the peanuts, the juice of half a lime, 1 tbsp of sugar and a little salt. Mix well.

6. Serve the pork on a bed of mint leaves. Serve with the cucumber salad and the sauce. Garnish with the rest of the toasted rice powder. Bon appétit!