Cơm Tấm Sườn Nướng: Grilled Pork Chop with Broken Rice

Ingredients

• 4 Pork Chops
• 4 cloves Garlic
• 2 Shallots
• 2 tbsp Brown Sugar
• 2 tbsp Fish Sauce
• 1 tsp Black Pepper
• 4 cups Broken Rice
• 1 cup Pickled Vegetables
• 4 Fried Eggs
• 2 tbsp Vegetable Oil

Instructions

1. 1Mince the 4 cloves of garlic and the 2 shallots very finely. In a medium bowl, combine the minced 4 cloves of garlic, the minced 2 shallots, 2 tbsp brown sugar, 2 tbsp fish sauce, and 1 tsp black pepper.
2. 2Add the 4 pork chops to the bowl with the marinade, turning them to ensure they are fully coated. Cover the bowl and let the 4 pork chops marinate for at least 30 minutes at room temperature, or for up to 12 hours in the refrigerator for a more intense flavor.
3. 3Preheat your grill to medium heat (approximately 350-375°F or 175-190°C). Grill the marinated 4 pork chops for 5-7 minutes per side, until they have a nicely browned exterior and an internal temperature of 145°F (63°C) when measured with a meat thermometer.
4. 4While the 4 pork chops are grilling, prepare the 4 cups of broken rice. To do this, rinse the 4 cups of broken rice under cold water until the water runs clear, then combine it with 6 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
5. 5Once the 4 pork chops are cooked, remove them from the grill and place them on a clean plate or cutting board. Let them rest for 5 minutes; this allows the juices to redistribute, ensuring the pork chops remain tender and moist.
6. 6In a 10-inch non-stick skillet, heat the 2 tbsp vegetable oil over medium heat (approximately 300-325°F or 150-160°C). Carefully crack the 4 eggs into the hot oil and fry for 2-3 minutes, or until the whites are set and the yolks are still runny, or cooked to your desired doneness.
7. 7Divide the prepared 4 cups of broken rice among four plates. Place one grilled pork chop on top of the rice on each plate. Add a serving of the 1 cup of pickled vegetables to each plate, and if desired, top each serving with one of the 4 fried eggs.

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