Com Tam (Broken Rice) with Grilled Pork Chop

Ingredients

• 2 cups Broken rice (com tam)
• 4 Pork chops
• 2 tablespoons Gluten-free soy sauce (tamari)
• 1 tablespoon Brown sugar
• 2 cloves Garlic, minced
• 1 Shallots, minced
• 1/2 teaspoon Black pepper
• 1 tablespoon Fish sauce
• 1 tablespoon Vegetable oil
• 4 Eggs
• 1 cup Pickled vegetables (do chua)
• 1 Sliced cucumber
• 1/4 cup Green onions, chopped

Instructions

1. 1In a medium bowl, combine the 4 pork chops, 2 tablespoons of gluten-free soy sauce (tamari), 1 tablespoon of brown sugar, 2 cloves of minced garlic, 1 minced shallot, 1/2 teaspoon of black pepper, and 1 tablespoon of fish sauce. Mix everything thoroughly to coat the pork chops evenly, then cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, allowing the flavors to meld.
2. 2Place the 2 cups of broken rice into a large heavy-bottomed pot. Add 2.5 cups of cold water to the pot. Bring the water to a boil over high heat (212°F / 100°C), then immediately 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. Once cooked, remove the pot from the heat and let the rice stand, still covered, for 5 minutes to steam through.
3. 3While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or on a grill pan over medium-high heat, aiming for a surface temperature of 400°F (200°C). Carefully place the marinated pork chops into the hot skillet or onto the grill. Cook the pork chops for 4-6 minutes per side, turning once, until they are nicely browned and the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
4. 4In a separate non-stick skillet, heat the skillet over medium heat, reaching a surface temperature of 350°F (175°C). Crack the 4 eggs directly into the hot skillet. Cook the eggs for 2-4 minutes, or until the whites are completely set and the yolks are cooked to your desired consistency.
5. 5Divide the cooked 2 cups of broken rice evenly among four plates. On each plate, place one of the grilled pork chops and one of the fried eggs. Add a portion of the 1 cup of pickled vegetables to each plate. Garnish each serving with slices of the 1 sliced cucumber and a sprinkle of the 1/4 cup of chopped green onions.

Related Guides