Cơm tấm (Broken Rice with Grilled Pork Chops)

Ingredients

• 2 cups Broken rice
• 4 each Pork chops
• 2 tbsp Lemongrass, minced
• 3 cloves Garlic, minced
• 2 tbsp Shallots, minced
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1/2 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 each Eggs
• 1 cup Pickled carrots and daikon radish
• 1/2 cup Nuoc Cham dipping sauce

Instructions

1. 1In a medium bowl, combine the 2 tbsp minced lemongrass, 3 cloves minced garlic, 2 tbsp minced shallots, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1/2 tsp black pepper, and 2 tbsp vegetable oil. Add the 4 pork chops to the bowl and turn them to coat evenly with the marinade. Cover the bowl and let the pork chops marinate for at least 30 minutes at room temperature, or cover and refrigerate for longer.
2. 2Place the 2 cups of broken rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
3. 3Preheat your grill to medium-high heat. Remove the pork chops from the marinade, letting any excess drip off. Place the 4 pork chops on the preheated grill. Grill for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the chops have nice grill marks. Transfer the grilled pork chops to a plate and let them rest for 5 minutes.
4. 4While the pork chops are resting, heat a large skillet (about 10-12 inches) over medium heat. Crack the 4 eggs into the skillet. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the skillet for the last minute of cooking to help set the yolks.
5. 5To assemble the dish, spoon a portion of the cooked broken rice onto each plate. Top the rice with one of the grilled pork chops. Place a fried egg alongside the pork chop. Serve with the 1 cup of pickled carrots and daikon radish and a drizzle of the 1/2 cup nuoc cham dipping sauce.

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