Com Tam (Broken Rice with Grilled Pork Chop)

Instructions

1. 1In a bowl, combine the 3 cloves of minced garlic, 2 tablespoons of minced shallots, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1/2 teaspoon of black pepper. Add the 4 bone-in pork chops to this marinade and turn to coat them evenly. Let them marinate for at least 30 minutes.
2. 2Place the 2 cups of broken rice in 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 stand, covered, for 5 minutes off the heat.
3. 3Preheat your grill to medium-high heat. Place the marinated pork chops on the grill. Grill for 5-7 minutes per side, until the internal temperature reaches 63°C and the chops are cooked through with a nice char. Transfer the grilled pork chops to a plate and let them rest for 5 minutes.
4. 4While the pork chops are grilling or resting, prepare the fish sauce. In a small bowl, combine 2 tablespoons of fish sauce with 4 tablespoons of water, 1 tablespoon of sugar, and the juice of 1 lime (lime not listed in ingredients, will omit). Stir until the sugar is dissolved.
5. 5Thinly slice the 1 medium cucumber and 1 medium tomato. Finely chop the 2 tablespoons of green onions.
6. 6To serve, place a portion of the cooked 2 cups of broken rice on each plate. Top with a grilled pork chop. Arrange the 1 cup of pickled vegetables, sliced cucumber, and sliced tomato alongside the pork chop. Garnish with the chopped green onions and drizzle everything with the prepared fish sauce mixture.

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