Cơm tấm (Broken Rice) with Grilled Pork Chops

Instructions

1. 1Mince the 4 cloves of garlic. In a medium bowl, combine the 4 tablespoons of soy sauce, the minced 4 cloves of garlic, the 1 tablespoon of sugar, and the 0.5 teaspoon of black pepper. Add the 4 pieces of pork chops to the bowl and turn them to coat evenly in the marinade. Cover the bowl and let the pork chops marinate for at least 30 minutes.
2. 2Place the 2 cups of broken rice in a large heavy-bottomed pot. Add 2.5 cups of cold water to the pot. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice grains are tender. Remove the pot from the heat and let the rice stand, covered, for 5 minutes to steam through.
3. 3Preheat your grill to medium heat, aiming for an internal temperature of 175°C. Lightly brush the 4 marinated pork chops with 1 tablespoon of vegetable oil. Place the pork chops directly on the preheated grill grates. Grill for 5-7 minutes per side, or until the pork chops have distinct grill marks and reach an internal temperature of 63°C when measured with a meat thermometer. Remove the grilled pork chops from the grill and let them rest on a cutting board for 5 minutes; this allows the juices to redistribute, keeping the pork tender.
4. 4Heat the remaining 1 tablespoon of vegetable oil in a 25.4 cm non-stick skillet over medium heat, aiming for 162.8°C (160°C). Carefully crack the 4 large eggs into the skillet, ensuring the yolks remain intact. Cook for 2-3 minutes, or until the egg whites are fully set and opaque, but the yolks are still visibly runny. Carefully slide the fried eggs out of the skillet onto a plate.
5. 5Slice the 1 medium cucumber into thin rounds, about 0.3175 cm thick.
6. 6To assemble each of the 4 servings, place a portion of the cooked 2 cups of broken rice onto each plate. Top each rice portion with one of the grilled 4 pieces of pork chops, one of the 4 fried eggs, a generous serving of the 1 cup of pickled carrots and daikon, and several slices of the 1 medium cucumber. Serve immediately.

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