Cơm Tấm (Broken Rice) with Grilled Pork Chop

Instructions

1. 1In a medium bowl, combine the 4 pork chops with the 3 cloves of minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of fish sauce, and 1/2 teaspoon of black pepper. Mix these ingredients thoroughly to ensure the pork chops are fully coated with the marinade. Cover the bowl and refrigerate the pork chops for at least 30 minutes to allow the flavors to meld.
2. 2Place the 2 cups of broken rice into a medium saucepan. Add 2.5 cups of water to the saucepan. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice grains are tender. Remove the saucepan from the heat and let the rice stand, still covered, for 5 minutes; this allows the rice to finish steaming and become fluffy.
3. 3Preheat your grill to medium heat, aiming for a temperature between 176.7-204.4°C (175-200°C). Once the grill is hot, place the marinated 4 pork chops directly onto the grates. Grill each pork chop for 5-7 minutes per side, or until they are nicely browned, cooked through, and an instant-read thermometer inserted into the thickest part of the chop registers an internal temperature of 63°C.
4. 4While the pork chops are grilling or resting, heat the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium heat, reaching approximately 175°C. Carefully crack the 4 eggs into the hot oil. Cook the eggs for 2-3 minutes, or until the egg whites are fully set and the yolks have reached your desired level of doneness.
5. 5To serve, spoon an equal portion of the cooked 2 cups of broken rice onto each of the 4 plates. Place one grilled pork chop on top of the rice on each plate, and then add one fried egg next to the pork chop. Serve with the 1 cup of pickled carrots and daikon on the side of each plate, and finally, sprinkle the 2 tablespoons of chopped scallions evenly over the top of the pork chops and rice.

Related Guides