Cơm Tấm (Broken Rice with Pork Chop)

Ingredients

• 2 cups Broken rice (cơm tấm)
• 4 Pork chops
• 3 tbsp Soy sauce
• 2 tbsp Brown sugar
• 3 cloves Garlic
• 2 Shallots
• 2 tbsp Vegetable oil
• 4 Fried egg
• 1 cup Pickled vegetables
• 1 Sliced cucumber
• 0.5 cup Nuoc Cham (shellfish-free)

Instructions

1. 1In a medium bowl, combine the 3 tbsp soy sauce, 2 tbsp brown sugar, 3 minced cloves of garlic, and 2 minced shallots. Add the 4 pork chops to this marinade, ensuring they are fully coated, and let them marinate for at least 30 minutes.
2. 2Place the 2 cups of broken rice into 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. Let it rest, covered, for 5 minutes off the heat.
3. 3Heat 2 tbsp vegetable oil in a large skillet or grill pan over medium-high heat (400°F / 200°C). Cook the marinated pork chops for 5-7 minutes per side, until they are browned and cooked through. The internal temperature should reach 145°F (63°C).
4. 4While the pork chops are cooking, fry 4 eggs in a separate skillet over medium heat (350°F / 175°C) until the whites are set and the yolks are cooked to your preference, about 2-4 minutes.
5. 5To serve, portion the cooked 2 cups of broken rice onto plates. Top each plate with a cooked pork chop, a fried egg (if using), 1 cup of pickled vegetables, and a few slices of cucumber. Drizzle 0.5 cup of Nuoc Cham over the pork chop and rice.

Substitutions

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