Com Tam with Caramelized Pork

Ingredients

• 10 oz pork shoulder or belly, cut into 1-inch cubes
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced until pieces are pencil-tip size
• 1.5 cups broken rice (com tam)
• 2 whole large eggs
• ¼ cup fresh cilantro, chopped into 1/4-inch pieces
• ½ whole lime

Instructions

1. 1

   Pat the pork cubes dry with paper towels by pressing them firmly against each cube — this helps them brown better instead of steaming.

2. 2

   In a small bowl, stir together 2 tablespoons fish sauce, 2 tablespoons brown sugar, and the minced garlic until the sugar dissolves, about 30 seconds.

3. 3

   Cook the broken rice according to package directions in a pot with a lid — usually 15–18 minutes covered over medium heat.

4. 4

   Heat a 12-inch skillet over medium-high heat for 90 seconds, then add 1 tablespoon of oil and swirl to coat the bottom.

5. 5

   Place the pork cubes in a single layer in the hot skillet and leave them untouched for 3 minutes — do not stir, so the bottom can brown.

6. 6

   Stir the pork with a wooden spoon to turn the pieces over, then cook for another 2 minutes until all sides are deep golden brown.

7. 7

   Pour the fish sauce mixture over the pork and stir constantly for 2–3 minutes until the liquid bubbles, caramelizes, and coats the meat in a glossy brown glaze.

8. 8

   Slide the caramelized pork onto a small plate and set aside.

9. 9

   Return the skillet to medium-high heat, add 1 teaspoon of oil, then crack both eggs into the pan and fry until the whites are opaque and the yolks still jiggle when you shake the pan gently, about 3 minutes.

10. 10

    Fluff the cooked rice with a fork, then divide it evenly between two bowls, pushing it to form a nest shape in the center of each.

11. 11

    Place one fried egg on top of the rice nest in each bowl.

12. 12

    Divide the caramelized pork evenly and pile it on one side of each bowl, next to the egg.

13. 13

    Scatter half the cilantro over each bowl.

14. 14

    Squeeze the lime half over both bowls to add brightness, dividing the juice evenly.

Tools you’ll need

• 12-inch stainless steel or carbon steel skillet
• small mixing bowl
• wooden spoon or spatula
• pot with lid (3-quart or larger)
• fork
• small plate
• two serving bowls (8-inch diameter or larger)
• paper towels

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min