Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

subheading: For the Pork:

2 teaspoons whole white peppercorns, or 1 ½ teaspoons ground white pepper (4g)

Pinch kosher salt

3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)

1 small shallot, roughly chopped (about 1 ounce; 30g total)

4 medium cloves garlic, roughly chopped (¾ ounce; about 20g)

⅓ cup palm sugar (about 3 ounces; 85g)

¼ cup (60ml) fish sauce

2 tablespoons (30ml) vegetable oil

1 ½ pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling

subheading: For the Sauce:

1 recipe basic Nuoc Cham

¼ cup (30g) very thinly julienned or grated carrot (optional)

¼ cup (30g) very thinly julienned or grated daikon radish (optional)

Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

subheading: To Serve:

Steamed white rice

Sliced cucumber

Directions at seriouseats.com

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