Vietnamese · Dinner
Broken Rice with Grilled Pork Chop (Low-Calorie)
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
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
