Com Tam (Broken Rice with Grilled Pork Chops)

Instructions

1. 1In a medium bowl, combine the 3 tablespoons soy sauce, 2 tablespoons brown sugar, 3 cloves minced garlic, 1 tablespoon fish sauce, and 1/2 teaspoon black pepper. Add the 4 pork chops to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let the pork chops marinate at room temperature for at least 30 minutes.
2. 2Place the 2 cups broken rice in a medium pot with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
3. 3While the rice is cooking, prepare the vegetables. Slice the 1 large tomato into 0.635 cm thick rounds. Slice the 1 cup cucumber into 0.635 cm thick rounds. Have the 1 cup pickled daikon and carrots ready.
4. 4Preheat a grill or a grill pan over medium-high heat, about 205°C (200°C). Lightly oil the grill grates or grill pan with 1 tablespoon of vegetable oil.
5. 5Remove the pork chops from the marinade, letting any excess drip off. Place the 4 pork chops on the preheated grill or grill pan. Grill for 5-7 minutes per side, until the internal temperature reaches 63°C and they have a nice char.
6. 6Fluff the 2 cups cooked broken rice with a fork. Serve the broken rice topped with the 4 grilled pork chops, the 1 cup pickled daikon and carrots, the 1 cup cucumber slices, and the 1 large tomato slices.

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