Dairy-Free Vietnamese Pork and Rice Bowl (Com Tam)

Instructions

1. 1In a bowl, combine the 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 3 minced cloves garlic. Add the 4 pieces of pork chops and turn to coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2In a medium saucepan, combine the 2 cups broken rice with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3While the rice cooks, prepare the pickles. Peel the 1 large carrot and the 1 medium daikon radish. Cut them into thin matchsticks, about 5.08 cm long. In a medium bowl, combine the 0.25 cup rice vinegar, 2 tablespoons sugar, and 0.25 cup water. Stir until the sugar is dissolved. Add the julienned carrots and daikon radish to the vinegar mixture. Cover and refrigerate for at least 30 minutes.
4. 4Prepare the fish sauce dressing. In a small bowl, whisk together the 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, and 1 minced clove garlic. Set aside.
5. 5Grill the marinated pork chops over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 63°C and they are nicely browned. Let the pork chops rest for 5 minutes before slicing.
6. 6Thinly slice the 1 medium cucumber into rounds. Thinly slice the 2 stalks of green onions.
7. 7To assemble the bowls, divide the cooked broken rice among 4 serving bowls. Top each bowl with the sliced grilled pork chops. Add a portion of the pickled carrots and daikon radish, sliced cucumber, and sliced green onions. Drizzle generously with the prepared fish sauce dressing.

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