Here, boneless pork chops are treated to a Thai-style marinade with bold savory-sweet-and-spicy flavors, then get cooked until their exterior is mahogany, shellacked and charred in spots. The sliced pork is served over a cool, bracing slaw made from shredded jicama and green apple, ingredients which might not immediately trigger thoughts of Thai cuisine, but together mimic the taste and texture of green papaya, traditionally used in salads. Finished with a crunch of roasted peanuts and a shower of fresh cilantro, it’s a stunning, satisfying meal.
Make ahead: The pork needs to be marinated for at least 4 hours and up to 24 hours. The slaw can be made up to 3 days in advance and refrigerated in an airtight container.
Storage: Refrigerate pork for up to 4 days; slaw for up to 3 days.
Ingredients
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