Vietnamese · Dinner
Broken Rice with Grilled Pork Chop
Grilled pork shoulder chop over broken rice with lemongrass and fish sauce marinade, charred and sliced, served with fried egg, pickled carrot and daikon, cucumber, tomato, scallion oil, and gluten-free tamari–lime dipping sauce.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
22.1gFat
57.8gCarbs
17.4gSugar
3.2gFiber
1580mgSodium
344mgChol
6.9gSat Fat
950mgPotassium
95mgCalcium
4.1mgIron
1.3mcgVitamin B12
14mgVitamin C
Goes well with
Vietnamese Beer (Saigon Lager or Hanoi Beer)
local
Vietnamese Iced Tea (Trà Đá)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Finely mince the lemongrass, garlic, shallot, and chili. Combine with fish sauce, honey, and tamari, then coat the pork chop fully.
2
Marinate
Cover and refrigerate the pork chop for 60 minutes until the lemongrass and fish sauce penetrate the meat.
3
Grill
Brush the grill pan with oil and cook the pork chop over medium-high heat for 3 to 4 minutes per side until charred and juices run clear.
4
Rest
Transfer the pork chop to a plate and rest for 5 minutes to allow juices to redistribute.
5
Pickle
Toss the julienned carrot and daikon with rice vinegar and sugar; set aside 15 minutes until softened.
6
Fry
Heat a nonstick pan over medium heat with a little oil and fry the egg for 2 to 3 minutes until the white sets and yolk stays runny.
7
Whisk
Combine lime juice, water, tamari, minced chili, and a pinch of sugar in a small bowl until the sugar dissolves.
8
Plate
Mound the rice on a plate, slice the pork chop and lay it alongside the egg, pickled vegetables, cucumber, tomato, scatter with scallion, and serve dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork shoulder chop, bone removed and pounded thin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 shallot
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp soy-sauce-tamari
- 2 tsp2 tsp vegetable oil, plus extra for brushing the grill
- 1 1/2 cup300g cooked white rice (broken rice if available)
- 22 eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice-vinegar
- 2 tsp2 tsp sugar-white
- 44 cucumber slices
- 44 tomato slices
- 22 scallion
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp chili-fresh
- 2 tbsp2 tbsp water
