- 1 cup unsweetened canned coconut milk (MORE BELOW, TOTAL 2 cups)
- 1/2 cup soy sauce
- 2 lemongrass stalks, bottom 4-6 inches trimmed and finely minced
- 1/2 tsp dried red pepper flakes
- 2 Tbsp brown sugar (MORE BELOW)
- 4 bone-in, 1-inch thick pork chops, 6-8 oz each
- 1 1/2 cups uncooked rice
- water for rice
- bamboo shoots
Sauce
- 1 Tbsp vegetable oil
- 1 Tbsp minced shallot
- 1 Tbsp minced garlic
- 2 tsp minced ginger (1-inch fresh)
- 1 cup unsweetened canned coconut milk
- 1 tsp fish sauce, plus more to taste
- 1 tsp brown sugar
- 1-2 tsp sambal oelek chili paste
Combine the coconut milk with the soy sauce, lemongrass, red pepper flakes, and the brown sugar in a medium bowl. nestle the pork chops into a shallow baking dish, and then pour the marinade over the pork chops. Turn the pork chops to ensure they are evenly coated in the marinade. Marinate the pork chops in the refrigerator for at least 4 hours, or overnight, turning them over once to ensure even marination.
Start rice in rice cooker per package directions.
Clean and oil the grates of your grill and preheat for direct high-heat grilling.
Remove the pork chops from the marinade and discard the marinade. Place the pork chops on a hot, cleaned, and oiled grill and grill 3-4 minutes per side (about 7 minutes total).
Remove the pork chops and peppers and allow to rest at least 10 minutes.
Meanwhile, make the sauce by heating a large wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the shallot, garlic, and ginger, and stir-fry until the garlic just begins to brown, about 30 seconds. Add the coconut milk, along with the fish sauce, brown sugar, and chili paste. Simmer for 20 minutes and taste the sauce. Season with additional fish sauce as needed and remove from the heat.
Meanwhile, cook the bamboo shoots. When the sauce is ready, stir the bamboo shoots into it.
Serve with rice and drizzle with sauce and bamboo shoots.
Makes 4 servings.
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