Gluten-Free Com Tam (Broken Rice) with Grilled Pork Chops

Ingredients

• 2 cups Broken Rice
• 4 each Pork Chops
• 3 tbsp Fish Sauce
• 2 tbsp Gluten-Free Soy Sauce
• 1 tbsp Brown Sugar
• 3 cloves Garlic
• 1/2 cup Rice Vinegar
• 1 medium Carrots
• 1/2 medium Daikon Radish
• 4 each Eggs
• 2 tbsp Vegetable Oil
• 1/4 cup Green Onions

Instructions

1. 1In a medium bowl, combine the 4 pork chops with 3 tablespoons of fish sauce, 2 tablespoons of gluten-free soy sauce, 1 tablespoon of brown sugar, and 3 minced cloves of garlic. Mix well to coat the pork chops, then cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2While the pork chops marinate, prepare the pickled vegetables. In a separate bowl, combine 1/2 cup of rice vinegar with 1 medium shredded carrot and 1/2 medium shredded daikon radish. Stir to combine and let it sit for at least 15 minutes.
3. 3Cook the 2 cups of broken rice. If using a stovetop, place the rice in a large pot with 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
4. 4Preheat your grill or a large skillet over medium-high heat. Grill or pan-fry the marinated 4 pork chops for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C) and they are cooked through. Remove the pork chops from the heat and let them rest for 5 minutes.
5. 5While the pork chops rest, heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Crack the 4 eggs into the skillet and cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. Remove the eggs from the skillet.
6. 6To serve, divide the cooked 2 cups of broken rice among four plates. Top each plate with one of the grilled 4 pork chops. Add a portion of the pickled vegetables to the side of each plate, and place one fried egg on top or alongside the pork chop. Garnish with 1/4 cup of chopped green onions.

Substitutions

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