Grilled Pork Neck Chops (Vietnamese Marinade)

Vietnamese marinated grilled pork neck chops

Grilled Pork Neck Chops (Vietnamese Marinade)

How to grill pork neck chops. Use our easy Vietnamese marinade or any of the other choices offered. Tips on peripheral incisions, grill marks and doneness.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 265kcal

Author: Milena Perrine

Ingredients

4 pork collar chops about 1 inch thick each*
4 tablespoon vegetable oil or other neutral cooking oil
1 ½ tablespoon rice vinegar
2 tablespoon fish sauce
2 tablespoon soy sauce
1 tablespoon shallot finely chopped
1 tablespoon garlic minced
3 tablespoon brown sugar
1 stalk lemongrass trimmed and finely chopped (or 2 tablespoon dried or 2 tablespoon lemon grass paste)
¼ teaspoon pepper

Instructions

Pat dry the pork neck chops and use kitchen scissors to snip four to five incisions around the periphery of each, about ½ inch deep each (optional**).
Mix the rest of the ingredients to make the marinade. (If using dried lemon grass soak it in water first for 2 hours.)
Alternatively, mix your favorite pork marinade or choose one of these marinades for pork.
Place the neck chops in a freezer bag or a non-reactive container and completely cover with marinade. Refrigerate for a couple of hours (overnight works great) and occasionally move them around to be sure the marinade flavors all the possible surfaces of the meat.
Bring the marinated chops to room temperature. Preheat the grill to medium-high, clean and grease the grates.
Scrape off the marinade and grill chops over direct heat.
If you’d like to create grill marks, rotate the chops 45 degrees after about 2 minutes of grilling on the first side. Repeat after you flip them to the other side.
Grill until temperature is above 145 F (about 170 - 180 F is ideal, more fat has rendered) and they look nicely charred and appetizing.

Notes

* Other names for pork collar chops include pork neck chops, pork neck steaks, pork collar steaks or coppa steaks.

**Making incisions is an authentic Vietnamese practice for pork chops. The small cuts allow the marinade to penetrate deeper into the meat and flavor it better. You can do this before you use other marinades as well - it is a clever trick.

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