Fried pork Chop with Nuoc Cham Sauce

2011 April 30

Who like to watch Luke Nguyen’s cooking show on SBS? Well I do. It is always entertaining and the food looks so appetizing. Inspired with his dipping fish sauce, I decided to make deep fried pork chop, Taiwanese style cuisine.

If you ever have a meal in Chinatown food court, at least one of the stall sell Deep Fried Pork Chop. Some of them are served with this kind of dipping fish sauce, but others aren’t.

Ingredients for Pork Chop

  • 6 slices of pork chops
  • 1 tbsp of garlic puree
  • 2 tsp of grated ginger
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
  • 1 tsp of salt
  • 1/2 tbsp of Shaoxing rice wine
  • 1/2 tbsp of Five Spice powder
  • corn starch
  • oil for deep frying

Ingredients for Nuoc Cham sauce

  • 1/2 cup water
  • 1/2 cup fish sauce
  • 1 lime or more, to taste, or vinegar
  • 2 cloves of garlics, minced
  • 3 small chillies, chopped (you could throw the seeds)
  • sugar to taste
  • 1/2 cup grated carrot


  1. Marinate pork chops with all the ingredients except corn starch, for at least 30 minutes. Overnight for the best result.
  2. Heat oil in the pan for deep frying.
  3. Coat pork chops with corn flour. Tap the excess and deep fried until golden and crunchy on the outside.
  4. For the Nuoc Cham sauce: mix all the ingredients together. Can be kept in a jar in the fridge.
  5. Serve pork chops with rice and stir fry vegetables like bok choy, kailan, or spinach.

Culinary tradition: Taiwanese, Vietnamese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

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