Vietnamese · Dinner
Broken Rice with Grilled Pork Chop
Grilled pork chop, thinly cut and marinated in fish sauce and lime, served over broken rice with pickled carrot and daikon, cucumber, scallion oil, and a light fish sauce dressing on the side. Fat is trimmed and rice portion reduced to keep the plate lean.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
386Calories
34.2gProtein
13.1gFat
31.5gCarbs
13.8gSugar
2.6gFiber
1580mgSodium
100mgChol
3.9gSat Fat
680mgPotassium
55mgCalcium
2.1mgIron
0.6mcgVitamin B12
12mgVitamin C
Goes well with
Light lager or pilsner beer
local
Vietnamese iced coffee with minimal condensed milk
international
low-calorie
gluten-free
low-calorie
Instructions
1
Pound the pork loin chop between plastic wrap to 1/4-inch thickness, then pat dry with paper towel.
2
Whisk fish sauce, brown sugar, minced garlic, and lime juice in a bowl, coat the pork chop, and refrigerate 30 minutes.
3
Toss julienned carrot and daikon with rice vinegar and sugar in a bowl and set aside 15 minutes until softened.
4
Grill the marinated pork chop over high heat for 3 to 4 minutes per side until charred with no pink at the centre.
5
Warm vegetable oil in a small pan, stir in thinly sliced scallion until bright green and wilted, about 20 seconds.
6
Combine fish sauce, lime juice, sugar, water, and thinly sliced chili in a small bowl, stirring until sugar dissolves.
7
Mound broken rice on a plate, lay grilled pork chop alongside, add pickled vegetables and cucumber, spoon scallion oil over rice, serve dipping sauce on side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork loin chop
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp lime juice
- 1 cup150g cooked broken rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 44 cucumber slices
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp water
- 11 fresh chili
