Vietnamese · Dinner
Broken Rice with Grilled Pork Chop (Gluten-Free)
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
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
