Vietnamese Caramelized Grilled Pork

Ingredients for Vietnamese Caramelized Grilled Pork

• 6 (1/4-inch-thick) boneless pork loin chops

• 70 g de azúcar

• 50g finely chopped shallots (about 2)

• 1 cucharada de jugo de lima fresco

• 1 tablespoon Asian fish sauce

• 1/2 cucharaditas de sal

Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.

Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)

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