Two Dipping Sauces for Roast Pork

November 2019 · Chef John Reed, CEC, CCA

Vietnamese Dipping Sauce

This is an adaptation of Nam Jeem or Hot and Sweet Dipping Sauce.

Ingredients:

  • 4 fl oz Rice Vinegar
  • 4 oz Granulated Sugar
  • 1 oz Fish Sauce (Viet Huong Three Crabs Brand)
  • 1 tbl Lemon Juice
  • 1 oz Chopped Garlic
  • 2 tbl Sambal Olek (Rooster Brand)
  • 2 tbl Chopped Green Onion
  • 1 tbl Chopped Cilantro
  • 1 tbl Chopped Mint

Directions:

  • Whisk together the Vinegar, Sugar, Fish Sauce and Lemon Juice until dissolved.
  • Add the Garlic and Sambal Olek and let rest at room temperature for no more than 1hour.
  • Just before service add the fresh herbs and mix well

Note: you can adjust the degree of heat and acidity by adjusting the vinegar and sambal olek accordingly

 

Classic Salsa Verde for Porchetta

This a condiment that is best when made in a mortar and pestle to achieve the purest taste.

Ingredients:

  • 2 ea Scallion, sliced fine
  • 1 cup Flat Leaf Parsley Leaves, stems removed
  • 1 cup Basil Leaves, stems removed
  • ¼ cup Fresh Mint Leaves, stems removed
  • 1-2 Cloves Peeled Garlic (Remove any green bud stems from the center of the cloves)
  • 2 tbl Capers
  • ¼ cup Water
  • 1 fl oz Fresh Lemon Juice
  • 1 fl oz Extra Virgin Olive Oil
  • 1 tbl Lemon Zest
  • Crushed Red Pepper Flakes to taste
  • Sea Salt and Fresh Cracked Black Pepper to taste

Directions:

  • In a mortar and pestle, crush together the herbs, garlic and capers to the desired texture.
  • Adjust the consistency with the Water, Lemon Juice and Olive Oil
  • Season with the Red Pepper Flakes, Salt and Pepper to taste

 

Note: This should be made to just before service or day off. It also makes a great part of an action station if the Porchetta is being presented in the dining room.

 

 

 

 

 

 

 

John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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