Vietnamese · 55 min · serves 4

Pork Chop Rice Plate (Cơm Sườn Ốp La)

Kept by The Bhook kitchen

Ingredients

• 4 pork chops (bone-in, about 600 g total)
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp sugar
• 2 garlic cloves
• 2 tsp black pepper
• 300 g jasmine rice
• 4 eggs
• 1 cucumber
• 1 tomato
• 2 spring onions
• 1 tbsp oil

Method

1. Pound the pork chops lightly to even out thickness. Mix soy sauce, fish sauce, sugar, minced garlic, and black pepper. Coat the chops and let marinate at least 20 min.
2. Cook the rice: rinse until water runs clear, then use 1:1.2 ratio of rice to water; bring to boil, cover, simmer until just tender.
3. Heat oil in a pan on medium-high. Fry the pork chops until golden with some char at the edges and cooked through, about 4-5 min per side.
4. Slice cucumber and tomato into thin rounds. Chop spring onions and stir quickly in the warm leftover pan oil; spoon over rice for fragrance.
5. Fry eggs sunny-side up until edges are crisp but yolks runny.
6. To serve: Scoop rice onto plates, top with spring onion oil, lay pork chop and fried egg alongside, with tomato and cucumber slices on the side.

Let the pork marinate; it’s what makes it tender and full of flavour.