Cơm Sườn Nướng
Grilled marinated pork chops served over rice with pickled vegetables and herbs. A classic Vietnamese street food with caramelized, charred edges and juicy, flavorful meat.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 chops (about 12 oz total) pork chops, bone-in or boneless
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 3 cloves garlic cloves, minced
- ¼ teaspoon black pepper
- 1.5 cups cooked white rice
- ½ medium cucumber cucumber, sliced into thin rounds
- 1 handful fresh cilantro and mint leaves
- 1 lime, cut into 4 wedges lime wedges
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip dots—then place the minced garlic in a small bowl.
- 2
Pour 3 tablespoons of fish sauce into the bowl with the garlic, then add 2 tablespoons of honey and 0.25 teaspoon of black pepper.
- 3
Stir the marinade with a spoon until the honey dissolves completely and the mixture looks uniform, about 30 seconds.
- 4
Place the pork chops on a plate and pour the marinade evenly over both sides, using your fingers to rub it into the meat. Let sit for at least 10 minutes.
- 5
While the pork marinates, slice the cucumber lengthwise into thin rounds about 1/8 inch thick, moving the knife parallel to the cutting board to create flat slices.
- 6
Place a grill pan or cast iron skillet over medium-high heat and let it sit empty until a drop of water flicked onto the surface immediately sizzles and disappears, about 2 minutes.
- 7
Lay the marinated pork chops on the hot surface and do not move them for 4 minutes—you'll hear a steady sizzle and smell the meat caramelizing.
- 8
Use tongs to flip each chop to the other side and cook without moving them for another 4 minutes, until the surface is golden-brown with charred edges.
- 9
Using tongs, transfer the cooked chops to a clean plate and let them rest undisturbed for 3 minutes—this keeps the meat juicy.
- 10
Divide the cooked rice evenly between two plates or bowls, pressing it down gently with the back of a spoon to create a flat base.
- 11
Place one pork chop on top of the rice on each plate, positioning it slightly off-center on the rice mound.
- 12
Arrange the cucumber slices in a small pile to the right of the pork chop on each plate.
- 13
Scatter the fresh cilantro and mint leaves over the rice and pork, distributing them evenly across the top.
- 14
Place two lime wedges on the edge of each plate for squeezing over the meal just before eating.
Tools you’ll need
- small bowl
- large plate for marinating
- grill pan or 12-inch cast iron skillet
- cutting board
- chef's knife
- tongs
- spoon for stirring
- two dinner plates or bowls
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