Cơm tấm (Broken Rice with Grilled Pork Chop)

Ingredients

• 4 cups Broken Rice
• 4 pieces Pork Chops
• 4 tablespoons Soy Sauce
• 2 tablespoons Fish Sauce
• 2 tablespoons Sugar
• 4 cloves Garlic
• 0.5 teaspoon Black Pepper
• 2 tablespoons Vegetable Oil
• 1 cup Pickled Carrots and Daikon
• 1 cup Sliced Cucumber
• 4 eggs Fried Eggs
• 2 stalks Scallions
• 0.5 cup Nuoc Cham Dipping Sauce

Instructions

1. 1In a medium bowl, combine the 4 tablespoons soy sauce, 2 tablespoons fish sauce, 2 tablespoons sugar, 4 cloves garlic (minced), and 0.5 teaspoon black pepper; stir until the sugar dissolves. Add the 4 pieces pork chops to the bowl, turning them to coat evenly with the marinade. Cover the bowl and let the pork chops marinate at room temperature for 30 minutes.
2. 2Place the 4 cups broken rice and 5 cups of water into a large heavy-bottomed pot. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, until all the water is absorbed and the rice is tender. Remove the pot from the heat and let the rice stand, covered, for 5 minutes to finish steaming.
3. 3Heat a grill or a 12-inch skillet over medium-high heat (190-200°C / 375-400°F). If using the skillet, add 1 tablespoon of the 2 tablespoons vegetable oil to it. Remove the 4 marinated pork chops from the marinade, allowing any excess marinade to drip off. Place the pork chops on the hot grill or in the skillet and cook for 6-8 minutes per side, until they are nicely browned and an internal temperature of 145°F (63°C) is reached. Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes.
4. 4While the pork chops rest, heat the remaining 1 tablespoon of vegetable oil in a clean non-stick skillet over medium heat (175°C / 350°F). Crack the 4 eggs into the skillet and cook for 2-4 minutes, until the egg whites are fully set and opaque, and the yolks are cooked to your desired firmness.
5. 5Thinly slice the 2 stalks scallions. Set aside the 1 cup pickled carrots and daikon and the 1 cup sliced cucumber for assembly.
6. 6To assemble, divide the cooked 4 cups broken rice evenly among 4 plates. Place one of the rested 4 pieces pork chops on top of the rice on each plate. Arrange a quarter of the 1 cup pickled carrots and daikon and a quarter of the 1 cup sliced cucumber alongside the pork chop on each plate. Place one of the 4 fried eggs on top of the rice and pork chop, then garnish each plate with a portion of the sliced 2 stalks scallions. Serve immediately with the 0.5 cup nuoc cham dipping sauce on the side.

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