This punchy dipping sauce is amazing with pork, but also works with just about any protein. We make it in huge quantities during tomato season since it freezes so well. My mom remembers eating it all the time when she was working in the fields in Cambodia—”food for the people” she calls it. Growing up, I remember camping out at the all-you-can-eat seafood buffet with my family for hours, and we’d always bring our own tuk trey ping poh for dipping. Make a big batch, then fry a cup in a bit of oil to concentrate flavors and create a base for soups, braises, and curries; add a few spoonfuls to a pot of cooked beans or lentils for heat and acidity; or set out as a dip for crudités, shellfish, or raw oysters. —Chinchakriya Un, Kreung Cambodia, Brooklyn, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
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What you’ll need
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Food Processor
$63 At Amazon
Cast Iron Skillet
$30 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
4 Servings
Ingredients
1
2
4
2
4
2
¼
2
1
Preparation
Step 1
Heat broiler. Spread out tomatoes, shallots, garlic, and chiles on a rimmed baking sheet; broil, turning halfway through, until tomatoes are charred and beginning to burst, about 10 minutes. Let cool slightly.
Step 2
Meanwhile, heat a large cast-iron skillet over high. Season pork chops generously with salt and pepper; rub with oil. Cook pork until browned, about 2 minutes per side. Transfer to a platter.
Step 3
Transfer charred vegetables to a food processor; pulse to a coarse paste (you want some texture). Transfer sauce to a bowl and stir in lime juice, cilantro, fish sauce, and sugar. Taste and season with more fish sauce if needed.
Step 4
Serve pork chops with rice and sauce for dipping.
How would you rate Tuk Trey Ping Poh With Pork Chops?
Leave a Review
Reviews (33)
Back to TopThis is soooo delicious. The sauce is easy but divine. I have made this for many guests and they all love it. I only scale back on the fish sauce when I think I have a picky eater. The thin cut pork chops are key! I get them cut at fresh market and I tell them slightly less than 1/2 inch and no more thicker than 1/2 inch. It's important!
Wendy from Space Coast
Melboune, FL
12/22/2022
The only way you're going to get sick from this recipe is if your pork also comes with a time machine to the past. Trichinella is no longer found in the modern world.
Matt
DE
8/19/2021
Made this a week ago, and this will be added to our rotation most definitely. The charred vegetable sauce with fish sauce was unbelievable- sweet and funky. Using the thinly cut chops was great as it allowed for a lot of caramelized pork in a very quick cooking time. Wifey and I were both members of the clean plate club!
Chris from Boston
7/12/2021
It's safe to eat pork that still has pink in it. Trichinosis is in pork is a thing of the past. Look it up. That said, I will try this recipe next week. Sauce sounds fabulous!
Lynn
Woodbury, CT
7/9/2021
An amazing sauce. Easy and delicious. My husband said we need to put it on everything! Pork chops were 1/2 inch thick and cooked through in a few minutes on each side in a very hot pan.
Anonymous
Phoenix, Az
6/30/2021
Freakin awesome. I got my cast iron pan blazing hot and blasted those thin pork chops. Its a very simple sauce just with few ingredients but utterly delish. I loved the sauce with the chops but I could eat it on some plain steamed rice and be very happy! It’s a keeper.
Whistlejacket
Laguna Beach Ca
6/26/2021
The exciting part of this recipe is learning what for most of us is how to make this - previously unknown to many of us - tomato sauce condiment, and people are arguing about the pork chops! Cracks me up!!
Dan W
Connecticut
6/25/2021