Lemongrass caramel pork chop, nuoc cham & sesame red cabbage slaw  | Recipe by sousvidetools.com

Lemongrass caramel pork chop, nuoc cham & sesame red cabbage slaw 

Lemongrass caramel pork chop, nuoc cham & sesame red cabbage slaw  Recipes
  • COOK TIME: 1 hour 5 mins
  • PREP TIME: 10 mins
  • SERVES: 2



2 pork chops

2 tsp Lemongrass stick

50ml fish sauce

2 tsp Sugar


Remaining cooking liquor

2 tbsp of fish sauce

1 tbsp of brown sugar

Red cabbage slaw:

250g of Shredded red cabbage

50g of fresh coriander

2 Shallot, sliced

1 red chilli, sliced

Slaw dressing:

30ml Sesame oil

30ml Rice vinegar

A pinch of sesame seeds

A pinch of salt

Nuoc cham dipping sauce:

25ml Lime juice

½  tsp fresh lemongrass

25ml Fish sauce

25ml Rice vinegar


Sous Vide Device

Vacuum Sealer



When we asked our friend @whatstormeats for a pork dish and she produces this absolute belter. Sweet, sticky and salty, these pork chops are finished in a delicious umami-packed glaze laced with lemongrass and a caramel made with fish sauce. These can be cooked ahead of time, finished off on the BBQ or left bobbing away in a water bath until they are ready to serve. Alongside with a zingy red cabbage slaw and a spicy dipping sauce, these pork chops remain juicy and succulent.


  1. In a vacuum pouch, place the pork chops along with the marinade. Vacuum seal and pop in the water bath for 1 hour at 62 degrees.
  2. Whilst the pork is cooking, prepare your slaw by slicing all the ingredients thinly and adding to a large bowl. Make sure all the ingredients are evenly distributed.
  3. Prepare the dressing for the slaw and add to the vegetables. Mix well.
  4. Prepare the dipping sauce by slicing the lemongrass and garlic and then adding the rest of the ingredients. Mix well.
  5. Once the pork has finished cooking, remove from pouch, and pat dry. Heat up a pan, add a splash of oil and add the pork. Pan fry until golden for 2 minutes, focussing on the rind to ensure that it is lovely and crispy. Remove and leave to rest.
  6. In the same pan, add the remaining cooking liquor from the pork, 1 tablespoon of brown sugar and two tablespoons of fish sauce. Reduce on a high heat until it has turned to a loose caramel consistency. Brush over the pork.
  7. Serve the pork alongside the crunchy slaw, dipping sauce and a drizzle of the savoury caramel.

Recipe by Storm Ashdown @whatstormeats

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