Egg-Free Cơm Tấm (Broken Rice with Grilled Pork Chops)

Ingredients

• 2 cups Broken rice
• 4 medium Pork chops
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 3 cloves Garlic
• 1/2 tsp Black pepper
• 1 cup Pickled carrots and daikon radish
• 1 medium Cucumber
• 1/2 cup Fish sauce (Nuoc Cham)

Instructions

1. 1Mince the 3 cloves of garlic. In a medium bowl, combine the 4 medium pork chops with the 2 tablespoons soy sauce, 1 tablespoon honey, the minced 3 cloves garlic, and the 1/2 teaspoon black pepper. Use your hands to ensure all 4 medium pork chops are evenly coated with the marinade, then let them marinate at room temperature for at least 20 minutes.
2. 2In a medium saucepan with a tight-fitting lid, combine the 2 cups broken rice with 3 cups of water. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 15 minutes. After 15 minutes, remove the saucepan from the heat, but keep it covered, and let the rice steam for another 10 minutes; fluff the cooked broken rice with a fork before serving.
3. 3Preheat your grill to a medium heat setting, aiming for a temperature between 350°F and 400°F (175°C and 200°C). While the grill preheats, slice the 1 medium cucumber into thin rounds, approximately 1/8-inch thick.
4. 4Once the grill is preheated, place the 4 marinated pork chops directly onto the grill grates. Grill the pork chops for 6 to 8 minutes per side, turning them once, until they have a slight char and an internal temperature of 145°F (63°C) is reached when measured with a meat thermometer; the total grilling time will be approximately 12 to 16 minutes.
5. 5Carefully remove the 4 grilled pork chops from the grill and place them on a clean plate or cutting board. Allow the pork chops to rest for 5 minutes; this resting period allows the juices to redistribute throughout the meat, keeping the chops moist and tender.
6. 6Divide the cooked 2 cups broken rice among 4 serving plates. Place one grilled pork chop on top of the rice on each plate, then arrange a portion of the 1 cup pickled carrots and daikon radish and several slices of the 1 medium cucumber next to the pork chop on each plate. Drizzle each serving with a portion of the 1/2 cup fish sauce (Nuoc Cham) just before serving.

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