Cơm tấm (Broken Rice with Grilled Pork Chops)

Instructions

1. 1In a bowl, combine the 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon soy sauce, 2 cloves minced garlic, 2 tablespoons minced shallots, and 1 teaspoon black pepper. Add the 4 pieces pork chops to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let the pork chops marinate at room temperature for at least 30 minutes.
2. 2Place 2 cups broken rice in a medium pot with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the cooked rice gently with a fork.
3. 3Preheat a grill or grill pan to medium heat (around about 190°C or 190°C). Grill the 4 marinated pork chops for 5-7 minutes per side, or until the internal temperature reaches 63°C and they are nicely browned. Remove the pork chops from the grill and let them rest for 5 minutes before slicing.
4. 4Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat (around 176.7°C or 175°C). Crack the 4 eggs into the skillet and fry them until the whites are set and the yolks are cooked to your preference, about 2-4 minutes.
5. 5To serve, divide the fluffy 2 cups broken rice among 4 plates. Top each plate with one of the grilled pork chops (sliced if desired), one fried egg, and a portion of the 1 cup pickled vegetables. Sprinkle the chopped 2 stalks scallions over everything.
6. 6Serve immediately with the 1 cup pickled vegetables on the side.

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