Vietnamese Pork Stir-Fry with Rice (Cơm Sườn Xào)

Ingredients

• about 450 g Pork Chops
• 3 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 3 cloves Garlic
• 1/2 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 4 cups Steamed Rice
• 1 medium Cucumber
• 1 medium Tomato

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the marinade: In a medium bowl, combine the 3 tbsp soy sauce, 2 tbsp brown sugar, 3 cloves minced garlic, and 1/2 tsp black pepper. Stir these together until the brown sugar is mostly dissolved.
2. 2Marinate the pork: Add the about 450 g pork chops to the bowl with the marinade. Turn the pork chops to coat them evenly. Let them marinate for at least 15 minutes at room temperature.
3. 3Prepare the vegetables: Wash the 1 medium cucumber and 1 medium tomato. Slice the cucumber and tomato into thin rounds.
4. 4Cook the pork: Heat 2 tbsp vegetable oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Once the oil is shimmering, carefully add the marinated pork chops in a single layer. Cook for 5-7 minutes per side, until the pork is cooked through and has a slightly caramelized, browned exterior. The internal temperature should reach 63°C.
5. 5Rest the pork: Remove the cooked pork chops from the skillet and place them on a clean cutting board. Let them rest for 5 minutes. This helps keep the pork juicy.
6. 6Slice the pork: After resting, slice the pork chops into bite-sized pieces.
7. 7Serve: Divide the 4 cups of steamed rice among four plates. Top each plate of rice with the sliced pork. Arrange the sliced cucumber and tomato on the side of each plate.

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