Cơm Sườn Nướng (Vietnamese Grilled Pork Chop Rice)

Nguyên liệu

• Pork chops (bone-in, thick cut)4
• Lemongrass (minced)3 tbsp
• Garlic (minced)2 tbsp
• Shallots (minced)2 tbsp
• Fish sauce3 tbsp
• Soy sauce2 tbsp
• Honey1 tbsp
• Black pepper1 tsp
• Vegetable oil2 tbsp
• Sugar1 tsp
• Jasmine rice2 cups
• Water3 cups
• Eggs4
• Daikon radish1/2
• Carrots1
• Rice vinegar1/4 cup
• Sugar (for pickling)2 tbsp

Các bước

1. 1

   Marinate pork chops: In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, honey, vegetable oil, sugar, and black pepper. Add pork chops, ensuring they are well coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.

2. 2

   Prepare pickled vegetables: Peel and julienne daikon and carrots. In a jar, combine rice vinegar, sugar, and a pinch of salt. Add the julienned vegetables and let them pickle for at least 30 minutes.

3. 3

   Cook rice: Rinse jasmine rice thoroughly. Combine rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil on the stovetop, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.

4. 4

   Grill pork chops: Preheat grill to medium-high heat. Grill marinated pork chops for 5-7 minutes per side, or until cooked through and nicely charred. Baste with any remaining marinade during the last few minutes of grilling.

5. 5

   Fry eggs: While pork chops are grilling, fry eggs sunny-side up or to your preference.

6. 6

   Assemble the dish: Serve a portion of steamed rice on each plate. Top with a grilled pork chop. Add a fried egg and a small portion of pickled vegetables. Serve with nuoc cham (fish sauce dipping sauce) on the side.