Vietnamese · Dinner
Grilled Pork Rice Bowl with Egg
Grilled pork shoulder marinated in fish sauce, garlic, and lemongrass, char-grilled and served over jasmine rice with a fried egg, quick-pickled carrot and daikon, fresh cucumber, and a tangy lime-soy dressing with sesame oil and chili.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
27.8gFat
54.2gCarbs
18.6gSugar
3.1gFiber
1875mgSodium
330mgChol
7.4gSat Fat
780mgPotassium
95mgCalcium
3.8mgIron
1.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Whisk together fish sauce, garlic, lemongrass, and brown sugar in a small bowl until the sugar dissolves completely.
2
Marinate
Toss the pork shoulder in the marinade, cover, and refrigerate 30 minutes so flavors penetrate the meat.
3
Chill
Toss carrot and daikon with rice vinegar and sugar in a small bowl and let sit 20 minutes until softened and tangy.
4
Grill
Heat a grill pan to medium-high and cook the marinated pork 2 to 3 minutes per side until charred and cooked through.
5
Fry
Heat vegetable oil in a nonstick skillet over medium heat and fry the egg 2 to 3 minutes until whites set and yolk remains runny.
6
Build
Whisk lime juice, soy sauce, chili, and sesame oil together in a small bowl to make the dressing.
7
Plate
Spoon rice into a bowl, arrange pork, egg, pickled vegetables, and cucumber on top, scatter with scallion, and drizzle dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 4 tbsp4 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp vegetable oil
- 1 1/2 cup300g cooked jasmine rice
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 4 tsp4 tsp sugar
- 66 cucumber slices
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp soy sauce
- 22 small chili
- 22 scallion
- 2 tsp2 tsp sesame oil
