Cơm tấm sườn (grilled pork chop with broken rice)

Saigon's favourite rice-plate dish: pork chop grilled in a sweet-salty lemongrass marinade, with broken rice, a fried egg, spring onion oil and fish sauce dip.

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Method

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1. Lightly flatten the chops. Mix the fish sauce, honey, soy sauce, lemongrass, garlic, shallot, pepper and oil, brush over the meat, and refrigerate for at least 2 hours. ⏱ Timer: 2 h
2. Rinse the rice and cook as usual.
3. For the spring onion oil, put the spring onion in a heatproof bowl, sprinkle with a pinch of salt, and pour over 3 tbsp hot oil.
4. Grill the meat on a hot barbecue, griddle pan or under the oven grill, 4-5 minutes per side, until caramelised and cooked through. ⏱ Timer: 4 min
5. Fry the eggs sunny-side up.
6. Spoon the rice onto plates, top with the meat and egg, drizzle the rice with spring onion oil, and serve with cucumber, tomato and pickles and the sauce on the side.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Broken rice is sold at Asian grocers; plain jasmine rice also works well.
• The marinated meat keeps for 1 day in the fridge, or 1 month frozen.

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More southeast asian ideas

• Pad prik khing (stir-fried green beans with pork in red curry paste)
• Moo kratiem (garlic pepper pork)
• Thịt kho trứng (caramelised pork with boiled eggs in coconut water)
• Lechon kawali (crispy fried pork belly)
• Sisig (crispy chopped pork in a sizzling plate)
• Pork menudo (pork stew with liver, potatoes and carrots)
• Inihaw na liempo (grilled pork belly)
• Babi kecap (sweet soy braised pork)

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